Go-to new york gnocchi

Sydney Evans
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For our final recipe, Larder Editor Sydney Evans shares a dreamy gnocchi recipe, adapted from The New York Times.

Sydney’s go-to gnocchi

Gnocchi with fresh sausage and garden peas
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 3

Ingredients
  

  • 3 tbsp extra virgin olive oil
  • 1 pack gnocchi
  • 1 lb sweet sausage, casings removed
  • 2 cups frozen peas not thawed
  • 1 tbsp dijon mustard
  • 1/2 cup parmesan
  • salt and pepper, to taste
  • 1/2 cup torn dill

Instructions
 

  • Heat 1 tbsp oil in skillet over med-high heat. Add gnocchi, and separate clumps. Cook, covered, until golden brown. About 3 minutes.
  • Add oil as needed to ensure that gnocchi don't burn. Transfer out of pan when done.
  • Add remaining 2 tbsp oil, heat, then add sausage, breaking into small pieces. Cook through, about 8 minutes.
  • Stir in peas, mustard, and 1/2 cup water. Simmer until cooked, 2-4 minutes.
  • Add browned gnocchi to pan, then add parmesan. Stir until cheese has melted, season to taste with salt, pepper, and fresh dill.
  • Add additional parmesan when serving as desired.
Keyword chickpeas, gnocchi, NYT, pasta, sausages, weeknight dinner

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