Crisp Gnocchi With Sausage and Peas
Eric Hicks
·
25M
More Info
Serves 4
3 tbsp extra-virgin olive oil, plus more as needed
1 (12- to 18-ounce) package shelf-stable potato gnocchi
1 lb hot or sweet italian sausage, casings removed
2 cup /10 ounces frozen peas (no need to thaw)
1 tbsp dijon mustard
1⁄2 cup /1 ounce grated parmesan, plus more for serving
1 salt and pepper
1⁄2 cup torn dill, mint or basil leaves, plus more for serving
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.
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.
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.
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.
