By Ali Slagle
Updated March 27, 2024
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- 5(3,653)
- 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.
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
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 by
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
3,653
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
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
Amanda
Ours had no distinguishable flavor -- mostly just salty. Perhaps it was the sausage we used... or perhaps I added the mint too early and it was wilted to the point of not having flavor... dunno.
Pete Okas
This is a certified BANGER of a dish. Simple, delicious, unexpected.
DAKR
I used Italian chicken sausage that I cut into disks and browned until golden and crispy. Like many others, I used white wine instead of water and increased that to 3/4 cups. I may add a few mushrooms and a little chicken broth next time. Fabulous recipe!
Mike
Delicious! I substituted white wine for the water but otherwise made per recipe. Will make this one again!
peter
1 baby gnocchi!2 gnocchi burn very easily :(3 wine instead of water4 needs cream at finish
Lizzy
For two of us I kept all quantities the same except the sausagemeat which I halved. We make our own UK style sausages so I used half a pound of our pork and herb variety. Instead of the water I used half dry white wine and half chicken stock. Fresh basil for the herb. Altogether excellent.
JK
Was a big hit in our house,and always a thrill when, even on the spur of the moment, all the ingredients are inhouse. Gnocchi stuck to pan even though it's very seasoned, so I used a little dry white wine to deglaze. Worked just fineWill be trying a vegan version next.
JennyA
Wonderful and easy. Our only changes were to use white wine instead of water based on other reviewers suggestions and we used Impossible sausage (spicy flavor) instead of meat. It was yummy!
Momof3
This was very good. It took longer than 25 minutes, in part because I followed another commenter’s advice & browned the gnocchi in 2 batches, in part because all recipes take longer for me. Also (as per others’ good advice) added garlic, shallots, and half and half and used less sausage. I thought someone said to use less peas so I did but that was the only adjustment I regretted —the peas were soooo good. Next time I’ll add more. I also thought about leeks instead of shallots for next time.
L.M.
This is a very forgiving recipe, which is great for novice cooks such as myself. I had to make an emergency substitute of asparagus because my frozen peas were too old and freezer-burned, but it still worked out great! The best part is that it actually came together under 30 minutes!
Diana
Will this work with Impossible or Beyond Sausage?
GloriaP
Recipe was really good. I cooked with mild sausage and it was still tasty and I used the Trader Joe’s cauliflower gnocchi. I would have added more gnocchi and less sausage to make healthier and I liked the peas/gnocchi amount to be bigger than the meat. I also drained some of the oil after cooking the sausage (no need to add additional oil since there was some after the gnocchi and the sausage will release some grease (well, a lot).
Chris
Excellent, easy, recipe, very tasty. I easily veganized with Field Roast Italian sausage, and instead of any cheese I prepared a vegan alfredo sauce; adding basil worked well. I only had a cup+ of peas -- the next time I'd be sure to use the full amount.
sweetey todd
Wine instead of water, probably 1/3 cup. Spicy Italian sausage for kick. Stainless 12in worked ok not ideal. Delish.
kate (tk)
Max & I loved it. Made while K & N were out of town. Delicious. Made it with chicken sausage and basil. DELICIOUS.
Private notes are only visible to you.
