By Ali Slagle
Updated Oct. 11, 2023
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- 5(3,083)
- 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
3,083
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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.
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.
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.
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!
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
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
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
Maryland Mary
I didn't have any fresh herbs (it's winter!) to add at the end. I used a combination of wine and broth to mix the mustard in. It was a very good, quick dish and it stays in the rotation for a tasty fast meal.
Jen J
I liked the crisp gnocchi and peas part of the recipe, but felt the sausage was too heavy in this dish, and gave it a greasiness that we didn't care for. If I made it again, I'd substitute chicken, shrimp, and use a variety of vegetables. Plus white wine instead of water. It was very hearty and filling.
KM
The individual elements were good. As a whole, not so much.
MWC38
Fabulous and easy, and you can play with the proportions of sausage, peas, and Parmesan as desired. As others have suggested, replacing the water with white wine and/or stock (we used a mixture of the two) is a nice plus-up if you have them on hand.
me
Not good - threw away. We didn’t like the sausage or the texture.
John
It has been noted that there is nothing quite like fresh sweet corn, straight from the garden. The why is easy; the sugars are sugars, and haven't had time to polymerize into starch. The same is true of peas... best really, really fresh, before the sugars start linking up. Freezing stops the starchification, which is why frozen peas are such a nice thing... no shelling needed, and as sweet as if you had trellises of pea vines right outside your door w/ lots of willing hands for shelling!
Peggy
I usually love Ali Slagle's recipes but wouldn't make this again; the flavors didn't seem to meld together for me. The mustard seemed particularly out of place. There are better cooked gnocchi recipes on this site.
CAY
Great standby meal. Added asparagus that was cut the size of gnocchi a minute before the peas. I doubled the gnocchi since I have teen boys and used chicken broth instead of water. I recommend all of those minor tweaks.
John B
Very tasty. Loved it. I think next time I'll try adding some broth + cream to make it a little saucy. Will definitely make this one again though.
Culley
Easy recipe and can incorporate many different substitutions. The whole family loved it. Even better with sweet potato gnocchi!
simone
also a full lb of peas makes them the star of the dish, cut in half for more balanced bowl maybe?
Steven
I’ve used frozen shelled edamame instead of peas and it works great.
my notes
Great when made it in France w gnocchi from refrigerator section and low heat. Terrible in Hyde park w frozen gnocchi from stop n shop and stove that burns everything. Not crazy about sausage and pea combo, but made with leftover pork roast, onion, garlic, and broccoli in France. Threw some crème fraiche in at the end off heat. Yummy.
Erin
I made this for the first time last night. Flavor profile was excellent and prep was pretty simple. However, I had never removed sausage from its casing to use in this way before, and so based on the instructions in the recipe I didn't realize that I needed to break it up into tiny pieces BEFORE putting it in the pan. Once the sausage is on the burning hot oily surface, it's too late.Also: too many peas. I would reduce them to 7 or 8 ounces rather than 10.
Brent
Half a cup of mint ruined it- recommend not adding that much seasoning
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