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.

Use wine for some water and add scallion

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.

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?

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!

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.

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

Add asparagus Frozen gnocchi but cook the same

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

Made a vegetarian version of this with “LeanLife” vegan sausage. Would also work well with the beyond or impossible sausage because they have more fat. When working with LeanLife I recommend adding more fat - olive oil and butter. Perfect “breakfast for dinner” weekend pasta.

This was ridiculously good! I only had half of the frozen peas, so I used those as well as a bag of frozen broccoli rabe-my family loved it!! Another keeper from the NY Times-thank you!

Found this dish delightfully easy but underwhelming, especially for 5 stars(?). I was skeptical reading it but like to cook recommended recipes as instructed the 1st time (I've certainly been surprised before!). The "sauce" lacked umami and was even less impressive the next day. Also, the gnocchi/sausage ratio seemed off. I will try a doctored version b/c anything this easy deserves another try. Will reduce the sausage and add cream, dry white wine, and shallots to start.

This was very good. I followed a few suggestions and used white wine instead of water. Next time, will try adding some shallot and garlic and maybe some chili flakes. I will also cook the gnocchi a bit longer to get them more crisp. They got a little "soggy" from pan to dish. The mint is definitely needed to keep this from being too one-note. Will make again.

As a child growing up in the '70s, I was traumatized by horrible frozen peas. Haaaate them. But after so many commenters on this site vouched for frozen peas that now are available ("Better than what you buy in the Produce section!"), I used frozen peas as directed.Turns out I still haaate frozen peas. However, this dish was yummy (mods: wine and 1/2 tsp Better Than Bouillon instead of water; 1 1/2 T mustard; red pepper flakes). Next time, however, I'll use asparagus.

More time to brown the gnocchi. More oil is needed too.

I was very disappointed with this dish. I followed the recipe, but it turned out too oily for my taste.

I made this nearly as written, including the optional splash of cream in Step 4. We used mini gnocchi, which was very pleasant. 1.5 C peas + .75lb sausage seemed like a good balance for us. Mint was our herb of choice and we liked it but I'm curious to try it with basil sometime too. Three out of four family members enthusiastically enjoyed their dinner!

Add a squeeze of fresh lemon and it's even better!

If anyone else is struggling to crisp the gnocchi, take this tip (thank you Reddit): add the gnocchi to the pan in batches! Gnocchi stick to the pan and become a mushy mess because of the heat being lowered so much by adding all the gnocchi to the pan. I usually split the package in two and that helps a lot. From mushy to crispy with barely any extra effort :)

I found this to be a lovely meal but i felt like i was drowning in peas. would add 1-1.5 cups next time.

I made this before by the recipe and thought it was just okay. Today I made some changes, most suggested by the notes, that elevated it to a five.. First, browning the gnocchi took longer than stated; 5 minutes at first, then 4-5 more stirring. Used 1/2 lb hot Italian sausage, no need for any added oil. Used only 1 1/2 cups frozen peas. Followingnotes, I used mix of white wine and broth. Because it is winter, I used a few Tbs pesto in place of fresh herbs. Delish and easy!

Swap peas for edamame or broccoli, add garlic for extra flavor pop or a splash of lemon juice.

Really good - made homemade gnocchi instead of store-bought which probably didn't make it as crisp as it could have been. I boiled my gnocchi for a minute or 2 before adding to the pan, but all-in-all this added 45 minutes to the overall time. Per suggestions here, added half white wine, half water. Didn't add mustard (I hate it!!) and used fresh basil. Loved this and will add it into the rotation albeit with store-bought gnocchi next time for ease.

We had pesto on hand, and it was a great addition to the meal. I omitted the mustard as a result.