Italian-American · Mains
Crisp Gnocchi With Sausage and Peas
This quick skillet dinner combines crisp gnocchi and brawny sausage with sweet pops of peas and herbs. No boiling required -- sear the gnocchi straight from the package. Draped in mustard and melted Parmesan, it's creamy with a salty bite like cacio e pepe.
Ingredients
Serves 4- 3 tbspextra-virgin olive oil, plus more as needed
- 1(12- to 18-oz) package shelf-stable potato gnocchi
- 1 lbhot or sweet Italian sausage, casings removed
- 2 cups/10 oz frozen peas (no need to thaw)
- 1 tbspDijon mustard
- ½ cup/1 oz grated Parmesan, plus more for serving
- Salt and pepper
- ½ cuptorn dill, mint or basil leaves, plus more for serving
Method
- 01
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.
- 02
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.
- 03
Stir in the peas, mustard and 1/2 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.
- 04
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.