This Italian sausage and sweet pea gnocchi is a simple and easy meal on any day of the week. Toasted gnocchi, Italian sausages and sweet peas are simple yet delicious, light and creamy Parmesan sauce. It produces servings of 4-6 people.
Looking for a simple pasta dish? I have you.
What if this recipe requires zero chopping, only one bread and a total of 8 ingredients? ! It starts with browning the Italian sausage and toasted gnocchi, then you add frozen peas, small dijon, soup, lemon juice and stir in the grated parmesan and torn basil. It’s really incredibly easy and even tasty! It is one of the best recipes for the week or night or night who want something that can be easily prepared with some dishes to clean later.
I like to serve this with torn crusty bread and sometimes simple arugula salad.
Get ready to fall in love!
To make this Italian sausage and sweet pean gnocchi:
Italian Sausages – Use hot, mild or sweet Italian sausages. Gnocchi (stable shelf) – I’ll make it myself one day, but for now I like the Delallo brand (not a sponsor). Frozen sweet peas – no need to thaw, just throw them and they will thaw and heat in a few minutes. Dijon Mustard – lends you a flavour and creaminess. Low Sodic Chicken Soup – or if you don’t have it on hand, you can replace it with water. Lemon Juice – Adds brightness and subtle citrus flavor. Kosher Salt – Enhances the flavor of this dish. Freshly ground black pepper – lends a unique bite and flavour. Parmesan cheese – Use freshly grated and used for best results. Fresh Basil – lends you a bright herbaceous flavour.
Brown Italian sausages:
Add 1 pound of Italian sausage, 10-12 inch skillet, preferably non-stick. I personally like hot Italian sausages, but mild or sweet too can work.
Use a spatula to break the sausage and cook over medium heat. Continue cooking until it turns brown and no longer pink.
Once fully cooked, use a slot spoon to transfer the cooked Italian sausages to a clean plate and leave fat in the pan.
Cheers to Gnokki:
Next, add 1 pound (shelf stable) gnocchi to the reserved fat in the bread.
Cook for 5-6 minutes or until gnocchi is golden and toasted with spots. Obviously, I wasn’t thinking about this pot when pulling out and using it. Once toasted, remove the gnocchi in another bowl or plate.
Make pasta dishes:
Return the cooked Italian sausages to the pot.
Next, add 10 ounces of frozen sweet peas. 1 tablespoon of Dijon Mustard.
Next, pour in 1/2 cup low sodium chicken soup.
Squeeze the juice from 1/2 of the lemon.
Finally, season with 1/2 teaspoon kosher salt and freshly ground black pepper.
Mix well.
Once the peas have thawed, bring the gnocchi back into the bread along with 3/4 cups of rustic Parmesan cheese. Cook, stirring frequently, for 6 minutes or until the gnocchi is tender.
Remove from the heat and add a handful of torn fresh basil. Taste and add salt if necessary.
Mix and serve immediately.
Divide into a bowl and top with a little extra Parmesan cheese and fresh basil.
Delicious served with a firm bread and a chilled glass of white wine!
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enjoy! And if you try this recipe, let me know! Take a photo and tag it on Twitter and Instagram!
yield: 6 Serving
Italian sausage and sweet pea gnocchi
Add Italian sausages, 10-12 inch frying pan, preferably non-stick. Use a spatula to break the sausage and cook over medium heat. Continue cooking until it turns brown and no longer pink. Once fully cooked, use a slot spoon to transfer the cooked Italian sausages to a clean plate and leave fat in the pan.
Next, add the gnocchi to the fat in the pan. Cook for 5-6 minutes or until gnocchi is golden and toasted with spots. Once toasted, remove the gnocchi in another bowl or plate.
Return the cooked Italian sausages to the pot with frozen peas, Dijon mustard, soup and lemon juice. Season with 1/2 teaspoon salt and freshly ground black pepper. Mix well.
Once the peas have thawed, bring the gnocchi back into the bread along with 3/4 cups of rustic Parmesan cheese. Cook, stirring frequently, for 6 minutes or until gnocchi is tender and the sauce is thick.
Remove from the heat and add a handful of torn fresh basil. Taste and add salt if necessary.
Divide the pasta into plates and divide the top with excess parmesan and fresh basil.
Nutrition Disclaimer: All information presented on this site is for informational purposes only. I am not a certified nutritionist and nutritional information shared on Simplescratch.com should be used as a general guideline only.
Serving: 1Serving, calorie: 477kcal, carbohydrates: 35g, protein: twenty oneg, fat: 28g, Saturated fat: 11g, Polyunsaturated fat: 3g, January Saturated Fat: 12g, cholesterol: 66mg, sodium: 1045mg, potassium: 342mg, fiber: 5g, sugar: 3g, Vitamin A: 479iu, Vitamin C: twenty onemg, calcium: 192mg, iron: 5mg
This recipe was adopted from the New York Times, crispy gnocchi with sausage and peas.
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(Tagstotranslate)Gnocchi(T)Italian sausage(T)1 frying pan meal(T)Pasta(T)Spring recipe
