Crisp Gnocchi With Sausage and Peas Recipe (2024)

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.

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.

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.

Use wine for some water and add scallion

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.

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.

Substituted air fried tofu instead of gnocchi to make it low carb. Also added garlic, fresh morel mushrooms, and red pepper flakes.

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.

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.

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?

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.

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!

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

I used spinach instead of peas and added garlic. Probably could have used some honey or something, as mine was a little salty/acidic

Add asparagus Frozen gnocchi but cook the same

Delicious! I used bacon instead of sausage.

My one suggestion that I don't know if others have mentioned is adding some lemon zest and a bit of lemon juice. The brightness really helps cut through what could be a heavy dish. As others have noted, this recipe is really easy and comes together quickly. Subbing white wine for water is a good call. Also, using half-and-half towards the end of Step 4 to create a sauce worked well (I only used 1/3cup of half-and-half).

Was great. We don't really have italian sausage in the Netherlands so just picked up regular sausage, decased it, and added some crushed fennel seed when browning the sausage. Guess some tarragon would have been a lovely combination with the mustard and sausage as well.

Drain the oil after cooking the sausage!! Way too heavy otherwise. Flavors in the dish blend in an excellent way. Peas are lost to olive oil and oil from sausage.

Made this for the first time tonight, but it won't be the last. After reading the notes, subbed in wine for the water. I used dill, because someone isn't a fan of basil. Next I make this, I may try sage. I had fresh peas from my CSA, so used those. Also had some on-their-last-legs grape tomatoes, which I threw in the pan, along with the peas. A nice pop of color and a hint of acidity.All in all, a big success!

The family did not like this one. May have just been the particular gnocchi and sausage we had, but we cooked the recipe as described and found it bland and dry.

Very tasty! I was concerned about not cooking the gnocchi correctly so I did it in a separate pan using 1 tablespoon of oil and one of butter on medium heat for 10 minutes ( per recommendation from another website). I agree with someone else’s comment indicating that 3/4 lbs of sausage might be sufficient. Anyway.,, great recipe!

Great,quick weeknight dish. Followed some suggestions below, adding wine in lieu of water, plus some plain yogurt and half & half at the end. No salt needed, will def make again.

This recipe ended up being too rich for us and very meat heavy. I used a pound of spicy italian pork sausages from my butcher and I think there was too much fat resulting in an oily meaty rich dish.

The rare quick, easy 5 star dish. WooooHooooo!

Added 8 oz. of browned baby bella mushrooms that I had on hand and used wine instead of water. My husband loved it! Simple, easy and yummy

Made this tonight. Easy and yummy. I mean to serve it over arugula for more vegetables, but I forgot. I added a touch of fennel seeds. Who'd a thunk you could crisp up the gnocci like that? I may never cook them any other way!

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.

This is a certified BANGER of a dish. Simple, delicious, unexpected.

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!