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

Added a splash of white wine vinegar at the end; garnished with basil.

The gnocchi was so good!! Tasted kinda like popcorn. I did think there was too much sausage. The next time I will try slicing up 12 oz of a chicken andouille sausage and add the Tuscan cheese blend from Wegmans. My hubby loved it.

I made it with Italian chicken sausage. Thanks to other poster’s suggestions, I baked the gnocchi (425) while cooking the sausage, used white wine instead of water, and used a dollop of pesto because I didn’t have the fresh herbs. This was a very easy dish (can’t remember the last thing I made that had zero chopping), and fairly tasty. I did find the ratios a little off - too much sausage which also made it a little too salty. I’d double the gnocchi next time and maybe add more veggies.

I loved this dish it was so easy and so delicious. I even made it with homemade cashew cheese instead and it still had all the flavour thanks to the sausage. Instead of water I added leftover broth so it could be of use, and that added too. Thank you, so wonderful. Everyone in my family loved it.

Loved this dish!! Def listened to the advice to add some white wine and chicken stock. Also added some crushed red pepper for a little heat. We would probably add some garlic or even onion next time. Very tasty.

Used dried black trumpets, 1/4c. soaking liquid + 1/4c. white wine, 1# sweet Italian sausage, peas. Forgot to put it on top of arugula. Seemed like too much sausage:gnocchi ratio, would change that next time. Sausage and parmesan have a lot of salt, so I didn't add any additional. I didn't use enough half n half or parmesan at the end, so not very creamy. Agree it's very good & easy.

Made with veggie chorizo, use stainless steel pan instead of cast iron Pan bc size. Try with prescribed meat choice and white wine instead of waterPaired with ricotta on the side so the creamyness cut through the heaviness of the dish

Used white wine for liquid. Forgot the herbs at the grocery store. I’m sure it would have been delicious but I didn’t miss them it was so good. I often find gnocchi like little soggy blobs and this cooking method totally avoids that they are so delicious.

Really great recipe as-is! I love it

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.