• NYT E-Z Dinner - 22

    From Dave Drum@1:2320/105 to All on Thu Jan 25 17:23:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    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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