Crisp Gnocchi with Sausage and Peas

cooking.nytimes.com

Tina

3 tablespoons extra-virgin olive oil, plus more as needed

1 (12- to 18-ounce) package shelf-stable potato gnocchi

1 pound hot or sweet Italian sausage, casings removed

2 cups/10 ounces frozen peas (no need to thaw)

1 tablespoon Dijon mustard

½ cup/1 ounce grated Parmesan, plus more for serving

Salt and pepper

½ cup torn dill, mint or basil leaves, plus more for serving

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer