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Title: Crisp Gnocchi w/Sausage & Peas
Categories: Pasta, Pork, Vegetables, Cheese
Yield: 4 servings

3 tb Extra-virgin olive oil; more
- as needed
18 oz Pkg shelf-stable potato
- gnocchi
1 lb Italian sausage
2 c (10 oZ) frozen peas; no need
- to thaw
1 tb Dijon mustard
1/2 c (1 oz) grated Parmesan; more
- to serve
Salt & pepper
1/2 c Torn dill, mint or basil
- leaves; more to serve

In a large (12") nonstick or well-seasoned cast-iron
skillet, heat 1 tablespoon oil over medium-high. Break
up any stuck-together gnocchi and add to the skillet in
an even layer. Cover and cook, undisturbed, until the
gnocchi are golden brown underneath and unstuck from
skillet, 2 to 4 minutes. Cook, stirring, until crisp on
both sides, 2 to 3 minutes. If the gnocchi are burning
instead of browning or the skillet looks dry, add more
oil. Transfer to a bowl or plate.

Add the remaining 2 tablespoons oil to the skillet,
still over medium-high. Add the sausage and break into
small pieces. Cook, undisturbed, until sausage is
browned, 2 to 4 minutes. Stir and cook until the sausage
is cooked through, another 2 to 4 minutes.

Stir in the peas, mustard and 1/2 cup water and scrape
up the browned bits on the skillet. (It may not look
like a lot of liquid, but the peas will release some as
they cook.) Simmer until the peas are cooked through, 2
to 4 minutes.

Add the browned gnocchi and the Parmesan; stir until the
cheese has melted. Season to taste with salt and pepper,
then stir in the herbs. Serve topped with more herbs,
Parmesan and black pepper as desired.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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