Gnocchi con Salsiccia e Piselli, a dish hearty enough to be a full meal or a great side to any green vegetable like spinach or green beans. Forget boiling – these gnocchi are pan-fried resulting in a crispy outside and creamy inside, offering a speedy, peel-free alternative to potatoes.
Servings: 4
Time: 25 minutes
Ingredients:
- 4 Tbsp olive oil
- 8 Italian sausage links, cut into bite-sized pieces
- 2 lbs (900 gr) shelf-stable potato gnocchi
- 2 cups (300 g) frozen peas, no need to thaw
- 1/4 cup (60 ml) white wine
- 1/2 cup (120 ml) vegetable stock or more if needed
- 1 Tbsp Dijon mustard or to taste
- 1/2 cup (50 g) grated Parmesan plus more to serve
- 2 Tbsp scallions, finely sliced, for garnish
- 4 Tbsp basil, roughly sliced, for garnish
Preparation:
Heat 2 tablespoons olive oil in a well-seasoned cast iron skillet over medium-high heat. Add the gnocchi to the skillet in a single layer. If your skillet is not large enough to hold the gnocchi, divide it in 2 portions. Cook without stirring for 2-3 minutes or until gnocchi are golden on one side. Stir gnocchi and continue cooking until they are crisp and nicely browned on all sides. If gnocchi appear dry, add a bit more olive oil. Remove gnocchi to a bowl and keep it warm.
Using the same skillet, add the remaining 2 tablespoons olive oil over medium-high heat. Add the bite-sized sausage pieces and cook for about 5 minutes or until sausages are nicely browned on all sides. Add the wine, stock and the mustard to the sausages scrapping up the browned bits on the bottom of the skillet. Stir in the peas and cook for about 4 minutes. Add the reserved gnocchi and Parmesan. Season with salt and pepper and let it cook for 2-3 minutes longer. If you prefer a more saucy gnocchi add some extra stock and or olive oil. Garnish with the scallions and basil. Serve with extra Parmesan on the side.
