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Home»easy skillet recipes»Italian sausage and sweet pea gnocchi
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Italian sausage and sweet pea gnocchi

Bonus KitchenBy Bonus KitchenMay 31, 2025No Comments6 Mins Read
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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.

Italian sausage and pea gunocchiItalian sausage and pea gunocchi

Get ready to fall in love!

Italian sausage and peagunocchi ingredientsItalian sausage and peagunocchi ingredients

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.

Add sausages to the frying panAdd sausages to the frying pan

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.

Cook until it breaks into crumble, brown and no longer pinkCook until it breaks into crumble, brown and no longer pink

Use a spatula to break the sausage and cook over medium heat. Continue cooking until it turns brown and no longer pink.

Remove the sausage and leave fat in the panRemove the sausage and leave fat in the pan

Once fully cooked, use a slot spoon to transfer the cooked Italian sausages to a clean plate and leave fat in the pan.

Add gnocchi to sausage fatAdd gnocchi to sausage fat

Cheers to Gnokki:

Next, add 1 pound (shelf stable) gnocchi to the reserved fat in the bread.

Throw to coat fat and toastThrow to coat fat and toast

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.

Remove the gnocchi and add the sausage againRemove the gnocchi and add the sausage again

Make pasta dishes:

Return the cooked Italian sausages to the pot.

Next, add frozen peas and DijonNext, add frozen peas and Dijon

Next, add 10 ounces of frozen sweet peas. 1 tablespoon of Dijon Mustard.

Pour the soupPour the soup

Next, pour in 1/2 cup low sodium chicken soup.

Squeeze the lemon juiceSqueeze the lemon juice

Squeeze the juice from 1/2 of the lemon.

Season with salt and pepperSeason with salt and pepper

Finally, season with 1/2 teaspoon kosher salt and freshly ground black pepper.

Mix wellMix well

Mix well.

Add gnocchi and parmesanAdd gnocchi and parmesan

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.

Stir and cook until the gnokki is cooked, absorbing some of the liquid. Next, add to torn basilStir and cook until the gnokki is cooked, absorbing some of the liquid. Next, add to torn basil

Remove from the heat and add a handful of torn fresh basil. Taste and add salt if necessary.

Throws well to combineThrows well to combine

Mix and serve immediately.

Italian sausage and pea gunocchiItalian sausage and pea gunocchi

Divide into a bowl and top with a little extra Parmesan cheese and fresh basil.

Italian sausage and pea gunocchiItalian sausage and pea gunocchi

Delicious served with a firm bread and a chilled glass of white wine!

Italian sausage and pea gunocchiItalian sausage and pea gunocchi

Click here for pasta recipes!

Italian sausage and pea gunocchiItalian sausage and pea gunocchi

enjoy! And if you try this recipe, let me know! Take a photo and tag it on Twitter and Instagram!

Italian sausage and pea gunocchiItalian sausage and pea gunocchi

yield: 6 Serving

Italian sausage and sweet pea gnocchi

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. 4 (generous) is produced in a serving of six. Note: If you serve 6, I usually make a simple arugula salad to suit it.

Preparation time: 5 Min Min

Cooking time: 35 Min Min

Total time: 40 Min Min

1 lb Italian sausage, Hot or mild1 lb Gnocchi10 Ounce Sweet peas, It’s frozen1 A large spoon Dijon Mustard1/2 cup Low Sodame Chicken Soup1/2 lemon , juiceKosher saltFreshly ground black pepper3/4 cup Parmesan cheese, In addition to grated ones, more for serving1 A handful Fresh basil, Twist, about 1/4 cup

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

author: Laurie McNamara

course: Main and main dishes

cooking: Inspreads in America and Italy

This recipe was adopted from the New York Times, crispy gnocchi with sausage and peas.

This post may contain affiliate links.

(Tagstotranslate)Gnocchi(T)Italian sausage(T)1 frying pan meal(T)Pasta(T)Spring recipe

Gnocchi Italian pea Sausage Sweet
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Welcome to Bonus Kitchen where each recipe is a narrative waiting to be shared rather than just a list of ingredients. We think that food can be a language, an emotion, a means of communication, and a source of nourishment.

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