Crisp Gnocchi With Sausage and Peas
Updated March 26, 2024
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
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
Nutritional analysis per serving (4 servings)
45 grams carbs; 59 milligrams cholesterol; 503 calories; 12 grams monosaturated 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
- 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.
- 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.
- 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.
- 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.
Private Notes
Comments
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.
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.
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.
It’s tasty but needs more of a sauce--that’s the feedback from my family. I have to agree. It also needed a bit of acid, so I squeezed in some fresh lemon. I wanted to love it but it is just okay tasting. Very easy to make but I just wish it had a little more of a sauce so it didn’t feel quite as dry as it does.
For a slightly healthier version of this dish, I cook sausage first without oil. I use juices from sausage together with olive oil to brown gnocchi which gives gnocchi some additional flavor. . I use the additional oil I would have used to cook sausage for gnocchi that helps cook gnocchi and prevents it from sticking. To make this a vegan dish, I use beyond sausage (regular). It comes out great! To spice it up, add red pepper flakes Enjoy!
I used "Beyond" italian sausage for my vegetarian buds. It was fantastic!