This pasta tastes like spring and is so easy. There’s no chopping or waiting for water to boil, the gnocchi go straight from the package to the pan. Trying to eat less meat? Use a plant-based sausage, like Impossible or Beyond. We love this dish, let us know if you do, too!
Recipe from Ali Slagle/NY Times
M A K E S 4 S E R V INGS | COOK TIME: 25 MINUTES | NO OVEN REQUIRED
I N G R E D I E N T S
* 3 tablespoons extra-virgin olive oil, plus more as needed
* 1 (12- to 18-ounce) package shelfstable potato gnocchi
* 1 pound hot or sweet Italian sausage, casings removed, or plant-based sausage
* 2 cups/10 ounces frozen peas (no need to thaw)
* 1 tablespoon Dijon mustard
* ½ cup/1 ounce grated Parmesan, plus more for serving
* Salt and pepper
* ½ cup torn dill, mint or basil leaves, plus more for serving
D I R E C T I O N S
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.
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.
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.
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.
*For even more flavor, use stock or white wine instead of water in step 3 and/or add a splash of heavy cream in step 4.