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.

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?

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! 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!

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

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

As a forewarning, I made some adjustments to this recipe so take this review with a grain of salt. I took the suggestions of some other comments and opted for 50/50 white wine to water, used Beyond Meat Italian sausages, and added about 1/4 of a cup of cream at the end to make it saucier. I think this is one of those recipes so beautifully simple that small adjustments can personalize the dish. I will be adding this to my regular rotation.

Added all white wine instead of water. Hot sausage. Teaspoon of chicken bouillon. Extra time to toast the gnocchi. Heavy on Dijon grainy mustard and parm. Added spoonfuls of pesto in place of fresh herbs and one time around the pan with whipping cream at end. BOMB.

Loved it! I wasn't sure if the gnocchi was really crisping up but it did, I did it in batches like someone else suggested. Added diced garlic and red pepper flakes while cooking the mild Italian sausage. Drained. I added half a cup chicken broth and half a cup heavy cream at the end, mixed with some herbs. I also didn't have enough room in the pan to return the gnocchi so just made a bed of it on each plate and poured sausage/pea mixture on top. Finished with fresh mint and squeeze of lemon.

Wonderful!! I made it exactly as directed but because I am a vegetarian, I substituted Beyond Burger sausage for the meat. My meat eater husband loved it. Me too?

This is a yummy perfect weeknight meal! Used parsley.

Make sweet potato gnocchi. Add frozen spinach if you have, onion, garlic and lemon

Easy, incredibly flavorful

Proportions! Too many peas, too much sausage. I've read a lot of suggestions on how to improve this, but wouldn't it be better to just start from scratch. And shelf stable gnocchi are too dry to simply fry. Throw them in a nice stew or soup.

Sub stock for water and increase amount to 3/4 cupAdd lemon at end

Really lovely - I crisped the gnocchi up under the grill per other's suggestions, used part beef stock and part water (though I think some red wine would work too!), and I used a combination of grated mozzarella and grated parm for the cheeses. Love the way the peas soak up the flavour! Pretty quick too - around 30ish mins from start to finish!

Add minced garlic after browning sausage

Very tasty, easy to make. A whole new look on meat and potatoes.

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.