By Ali Slagle
Updated March 27, 2024
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- 5(4,039)
- Notes
- Read community notes
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
- 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.
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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.
Ratings
5
out of 5
4,039
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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 lb50/50 white wine and water (instead of all water)Might try fresh peas instead of frozenAt end add broth and half & half (instead of heavy cream) - definitely needs sauce so don't skimpServe 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.
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.
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?
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.
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
notes
Add asparagus Frozen gnocchi but cook the same
Maddie A
Really lovely - I crisped the gnocchi up under the grill per other's suggestions, used part beef stock and part water (though I think some red wine would work too!), and I used a combination of grated mozzarella and grated parm for the cheeses. Love the way the peas soak up the flavour! Pretty quick too - around 30ish mins from start to finish!
self
Add minced garlic after browning sausage
Cate
Very tasty, easy to make. A whole new look on meat and potatoes.
H. Stern
Meh. Could have been better. Alison recipes tend to be misses, but they don't miss by much. A little more refinement of her recipes are needed before publishing. So close, yet so far
Greg
I made this last night and frankly was disappointed. I followed the recipe closely, with the exception of using wine instead of water to deglaze along with a rounded teaspoon of Better Than Bouillon, as suggested by others. Still I found it pretty flavorless and boring. The best part was the crispy gnocchi, which became light and airy with a crunchy exterior. I will have to create a new recipe with this technique.
Daniela
This was a totally easy comfort meal. We had Trader Joe’s sweet potato gnocchi in the freezer for a while, so we decided to try this as an easy meal. The kids enjoyed it and it was a great comforting dish. If using TJs gnocchi, really make sure your crisp it for optimal flavor. It adds a nice dimension to the flavor.
Adam
Weird but good. Very strong dill mustard flavor, which you wouldn't think would work with the sausage, but was super yummy.
JOS
made as is - perfect. will experiment with wine in the future
sabrina
subbed brussel sprouts for peas and enjoyed that
Kate
This was really fast and easy. Most of the flavor comes from the sausage, so pick something you really like or plan to add some extra pepper to make it sing!
Golddogs
Quick and easy. Added some spinach at the end because I had to use it up and it worked very well. The mint, which I used along with basil, really makes this dish interesting. My husband loved it.
Laura
“This is really good! I want to make this dinner again!” - my toddler
JB Miller
This was a very good dish, and quite easy to make. Like others, I used white wine instead of water, which I do think made a difference, and I used sweet Italian chicken sausage, which also worked out fine. I do think that 2 cups of peas is way too much for this dish though. I’d do 1-1/2c next time. Some caramelized mushrooms might also be a nice addition.
carolyn
Can’t believe how good this was. I added some whole grain mustard in addition to the tbsp of Dijon and would follow others’ advice and use white wine in place of the water next time round. The mustard complements the sausage and does not overpower. Crispy gnocchi are a revelation!
Lizzi
Delish! My grandsons do not like gnocchi so used rigatoni instead. Followed directions as specified, they loved it. Definitely will make this again!
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