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?

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

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

Meh. Could have been better. Alison recipes tend to be misses, but they don't miss by much. A little more refinement of her recipes are needed before publishing. So close, yet so far

I made this last night and frankly was disappointed. I followed the recipe closely, with the exception of using wine instead of water to deglaze along with a rounded teaspoon of Better Than Bouillon, as suggested by others. Still I found it pretty flavorless and boring. The best part was the crispy gnocchi, which became light and airy with a crunchy exterior. I will have to create a new recipe with this technique.

This was a totally easy comfort meal. We had Trader Joe’s sweet potato gnocchi in the freezer for a while, so we decided to try this as an easy meal. The kids enjoyed it and it was a great comforting dish. If using TJs gnocchi, really make sure your crisp it for optimal flavor. It adds a nice dimension to the flavor.

Weird but good. Very strong dill mustard flavor, which you wouldn't think would work with the sausage, but was super yummy.

made as is - perfect. will experiment with wine in the future

subbed brussel sprouts for peas and enjoyed that

This was really fast and easy. Most of the flavor comes from the sausage, so pick something you really like or plan to add some extra pepper to make it sing!

Quick and easy. Added some spinach at the end because I had to use it up and it worked very well. The mint, which I used along with basil, really makes this dish interesting. My husband loved it.

“This is really good! I want to make this dinner again!” - my toddler

This was a very good dish, and quite easy to make. Like others, I used white wine instead of water, which I do think made a difference, and I used sweet Italian chicken sausage, which also worked out fine. I do think that 2 cups of peas is way too much for this dish though. I’d do 1-1/2c next time. Some caramelized mushrooms might also be a nice addition.

Can’t believe how good this was. I added some whole grain mustard in addition to the tbsp of Dijon and would follow others’ advice and use white wine in place of the water next time round. The mustard complements the sausage and does not overpower. Crispy gnocchi are a revelation!

Delish! My grandsons do not like gnocchi so used rigatoni instead. Followed directions as specified, they loved it. Definitely will make this again!

White Wine instead of water. Serve with mint and arugula.

Really good, but really misleading notes! Cooking gnocchi on medium high resulted in a burned, wasted package of gnocchi. Made (on medium heat) with 12 ounce package of gnocchi, 13 ounce bag of peas, 10 ounces mild Italian turkey sausage, and a few scallions. Great!

Very good flavor - but I did make changes. I used 2 links of Beyond Meat Hot Italian sausage and also added some roasted red peppers that I made for a meal a few days ago. I used Follow Your Heart Vegan Parmesan and added basil to the mix and topped with some basil chiffonade after plating. It came together quickly and checked all the boxes for a healthy supper!