Crisp Gnocchi With Sausage and Peas

By Ali Slagle

Updated March 26, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5(9,955)
Comments
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This quick skillet dinner combines crisp gnocchi and brawny sausage with sweet pops of peas and herbs. It tastes like spring, but it can be prepared perennially — and without any chopping or waiting for water to boil. (That’s right, you don’t need to boil the gnocchi before searing.) Draped in a combination of mustard and melted Parmesan, the dish is creamy, with a salty bite like cacio e pepe. However, if plush Alfredo is what you’re craving, you could add a splash of heavy cream along with the browned gnocchi in Step 4.

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Ingredients

Yield:4 servings

  • 3 tablespoons extra-virgin olive oil, plus more as needed

  • 1 (12- to 18-ounce) package shelf-stable potato gnocchi

  • 1 pound hot or sweet Italian sausage, casings removed

  • 2 cups/10 ounces frozen peas (no need to thaw)

  • 1 tablespoon Dijon mustard

  • ½ cup/1 ounce grated Parmesan, plus more for serving

  • Salt and pepper

  • ½ cup torn dill, mint or basil leaves, plus more for serving 

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

45 grams carbs; 59 milligrams cholesterol; 503 calories; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 23 grams fat; 6 grams fiber; 1055 milligrams sodium; 30 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large (12-inch) nonstick or well-seasoned cast-iron skillet, heat 1 tablespoon oil over medium-high. Break up any stuck-together gnocchi and add to the skillet in an even layer. Cover and cook, undisturbed, until the gnocchi are golden brown underneath and unstuck from skillet, 2 to 4 minutes. Cook, stirring, until crisp on both sides, 2 to 3 minutes. If the gnocchi are burning instead of browning or the skillet looks dry, add more oil. Transfer to a bowl or plate.

  2. Step 2

    Add the remaining 2 tablespoons oil to the skillet, still over medium-high. Add the sausage and break into small pieces. Cook, undisturbed, until sausage is browned, 2 to 4 minutes. Stir and cook until the sausage is cooked through, another 2 to 4 minutes.

  3. Step 3

    Stir in the peas, mustard and ½ cup water and scrape up the browned bits on the skillet. (It may not look like a lot of liquid, but the peas will release some as they cook.) Simmer until the peas are cooked through, 2 to 4 minutes.

  4. Step 4

    Add the browned gnocchi and the Parmesan; stir until the cheese has melted. Season to taste with salt and pepper, then stir in the herbs. Serve topped with more herbs, Parmesan and black pepper as desired.

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Ratings

5 out of 5
9,955 user ratings
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Comments

klo

Good dish! Easy. Here are our notes/suggestions for next time: Use 1/2 sweet & 1/2 hot Italian sausage .. only need 3/4 lb 50/50 white wine and water (instead of all water) Might try fresh peas instead of frozen At end add broth and half & half (instead of heavy cream) - definitely needs sauce so don't skimp Serve over Arugula.

Lori

From what chefs say, and from my own experience, frozen peas taste much better than fresh unless you are eating the peas the same day you pick them. Peas are one of those vegetables that lose taste and nutrients very quickly upon picking which is why frozen ones are frozen within hours of picking.

Chantal

So I am going to toss the gnocchi in some oil and crisp them in the oven on convection setting. You need way very little oil and they crisp up beautifully. It's also time saving because while they crisp, you can prep and cook everything else.

Bernhard

We were a bit disappointed ninth end because all the ingredients could not match up against the sausages with their pungent taste of fennel. Won’t cook again.

Ashley M.

I would use 1/2 to 3/4 lb sausage for 18 oz gnocchi, and chicken broth or white wine instead of water. I also used sage sausage and it was great! Also added a splash of whole milk and pat of butter.

Elle Dee

Keeper! I made this for work lunches for the week and doubled the recipe to get four hearty servings (any less and I’d still be hungry!). I used a tall Dutch oven instead of a skillet to accommodate the extra volume and make everything easier to stir together. I also took other commenters’ suggestions and tossed the gnocchi with olive oil, then baked it at 425°F for 20 minutes while I prepped the rest on the stovetop. I used white wine instead of water, added garlic, and stirred in a can of cannellini beans during the simmer to bulk it up a bit. So good!

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