Crisp Gnocchi With Sausage and Peas
Updated March 27, 2024
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3tablespoons extra-virgin olive oil, plus more as needed
- 1(12- to 18-ounce) package shelf-stable potato gnocchi
- 1pound hot or sweet Italian sausage, casings removed
- 2cups/10 ounces frozen peas (no need to thaw)
- 1tablespoon Dijon mustard
- ½cup/1 ounce grated Parmesan, plus more for serving
- Salt and pepper
- ½cup torn dill, mint or basil leaves, plus more for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
503 calories; 23 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 45 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 30 grams protein; 1055 milligrams sodium
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.
Powered byPreparation
- 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
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Cooking Notes
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.
Gaby
Use wine for some water and add scallion
kesw
Quite good Used chicken basil sausage from the farmer’s market, cauliflower gnocchi from trader Joe; per some reviews, wine instead of water (it was open, really, it was open) garden basil in the dish, garden mint as the zshoozsh, and served over a bed of arugula. As with many NYT recipes, it took me closer to 40 minutes than to 25.
Sarah
For those who are worried about mustard, it was not a dominant flavor; the savoriness of the sausage sort of drowned it out for me. I do enjoy mustard and would add more next time. Would also totally use white wine instead of water next time; could also use broth.
Joelle
Substituted air fried tofu instead of gnocchi to make it low carb. Also added garlic, fresh morel mushrooms, and red pepper flakes.
LBJ
Absolutely one of the best things we’ve made from a NYTimes recipe. Added chicken stock instead of water - otherwise, prepared it just as directed. Perfect as is but I may experiment with chicken or turkey sausage for a slightly lighter feel.
Joe
Delicious and easy for a Sunday lunch. Subbed wine for water, and a 1/2 tsp of Better than Bouillon for additional seasoning. Served with arugula, but could use even more freshness & crunch—maybe scallions?
OuiMarieSi
Really enjoyed this, it was a good weeknight dinner! I think next time I try this, I will add more peas (maybe even double) and either keep the 1/2 c. Water or reduce that.
CE
Note to self (and anyone else) - don’t use rice gnocchi or you’ll end up with a big pile of slop. Although a very nicely flavoured slop!
Isaac K
Delicious! I added in some garlic and red chili flakes into the oil before cooking the sausage for a little heat. Very easy and will definitely make again.
notes
Add asparagus Frozen gnocchi but cook the same
Jen G.
This is a savory that you can doctor at will and on that basis, a repeat. Modifications: -used chicken andouille sausage instead of pork. As a result, I added some butter for additional fat. Given the season, it was ramp butter. If it didn’t have that, I would have added a scallion too. -used half a cup of white wine instead of water. -added about a half cup of chicken broth at the end in step 4. -topped with chili oil at the end. The chili oil did not overwhelm and ended up being a soli
Alex
I used spinach instead of peas and added garlic. Probably could have used some honey or something, as mine was a little salty/acidic
Bri
I honestly thought this dish was very heavy because of the sausage grease that made up the sauce. Next time I might remove the sausage from the pan, remove the excess grease, then start back up at the peas step. Or I might just try a different recipe in the future.
Lily
Planned to make this for dinner with confidence that gnocchi was in the pantry. Gnocchi was not in the pantry, but tater tots were in the freezer. Can confirm, this was still delicious with the subsitution.
St Rita
This is a fun and unexpected dish, very quick to make on a weeknight. I'm on the wine/chicken broth/garlic/onion team and I think it was a big help given that I had no fresh herbs on hand and discovered I was also out of dried basil. Added a shake of Italian seasoning mix for good measure. I also added cherry tomatoes towards the end and they gave some nice color. Big thanks to the person who said to airfry the gnocchi, tossed in EVOO, then did 390 degrees for 13 minutes, came out perfect.
Toni B
Could use a little heat-better with spicy sausage. I found a pound of sausage to be too much-better with half a pound. I added garlic when I cooked the sausage, used wine instead of water. Delicious!
junie
I’m so so so obsessed with this recipe. I’ve made it multiple times and if I have white wine or broth in the fridge I might use that in place of water, and the other thing is I don’t use mustard enough to keep it around so I use a small amount of anchovy paste for extra flavor and it’s excellent. I also garnish with basil, mint, parsely and a squeeze of lemon if I have one cut in the fridge
Maggie
The first time I made this I pretty much stuck to the recipe and it was delicious. The second time I added one bunch of chopped broccoli rabe after the sausage had browned, cut down the peas a bit, used white wine instead of water, doubled the mustard, and added about 1/3 cup of cream at the end and some black pepper. I also didn’t use dill but that was because the store was out. It was even better.
Julia
Delicious as is! There’s potential for many delicious modifications.
Danielle
added wine, garlic and a squeeze of lemon and it was incredible!
Lenore
Easy and good. We added some mushrooms and asparagus because we had some, and some fresh thyme because the sausage we used was on the bland side. The mustard really made the dish.
Bruno
As per other reviews, added onions, garlic and white wine. Turned out perfect, especially when paired with a combination of mint and basil. Will definitely do it again!
Jess
Had to make a last minute adjustment when I realized we had no Parmesan. Added miso paste to the water after heating it and used that instead of water.
dailydaisy
Made it as the recipe says (other than sausages we had weren’t that spicy). Delicious as it is, and really easy. Great weeknight family food!
CJK
This was delicious and easy. Used two pans so I could brown the sausage while the gnocchi was crisping. Next time I’ll add a bunch of chard sliced into ribbons with the peas for a little more balance. Will also use white wine per others’ suggestions.
François Dionne
Excellent, but maybe too much meat compared to the vegetable matter. Used vermouth instead of water; added green onions and garlic.
Paige
We made this exactly per the recipe and it’s one of the best NYT recipes we’ve cooked. Easy, delicious, and everyone was happy.
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