Italian Sausage and Sweet Pea Gnocchi

This Italian Sausage and Sweet Pea Gnocchi is a super simple and quick meal for any day of the week. Toasted gnocchi, italian sausage and sweet peas in a simple yet delicious, light and creamy parmesan sauce. Yields 4 to 6 servings.

Looking for simple pasta dish? I’ve got you.

What if I told you this recipe requires zero chopping, uses only one pan and calls for a total of 8 ingredients?! It starts by browning italian sausage and toasting gnocchi, then you add in  frozen peas, a little dijon, broth and lemon juice and stir in freshly grated parmesan and torn basil. It’s really so incredibly easy and even more delicious! It’s one of those recipes that’s perfect for a buys week or a night when you want something easy to prepare with few dishes to clean afterwards.

I like to serve this with torn crusty bread and sometimes a simple arugula salad.

Prepare to fall in love!

To Make This Italian Sausage and Sweet Pean Gnocchi You Will Need:

• italian sausage – Use hot, mild or sweet italian sausage.
• gnocchi (shelf stable) – One day I’ll make my own, but for now, I like the Delallo brand (not sponsored).
• frozen sweet peas – No need to thaw, just throw them in and they will thaw and heat through in minutes.
• dijon mustard – Lends flavor and creaminess.
• low-sodium chicken broth – Or if you don’t have any on hand, you can substitute with water.
• lemon juice –  Adds brightness and subtle citrus flavor.
• kosher salt – Enhances the flavors of this dish.
• freshly ground black pepper – Lends a distinct bite and flavor.
• parmesan cheese – Use freshly grated for best results.
• fresh basil – Lends bright herbaceous flavor.

Brown the Italian Sausage:

In a 10 to 12-inch skillet, preferably nonstick, add 1 pound italian sausage. I personally like hot italian sausage but mild or sweet would also work.

Cook over medium heat, using a spatula to break up the sausage. Continue to cook until browned and no longer pink.

Once fully cooked, use a slotted spoon to transfer the cooked italian sausage to a clean plate, leaving the fat in the pan.

Toast The Gnocchi:

Next add in 1 pound (shelf stable) gnocchi into the reserved fat in the pan.

Cook 5 to 6 minutes or until the gnocchi is golden and toasted in spots. Clearly, I wasn’t thinking when I pulled out this pan to use – my gnocchis did stick a bit. Once toasted, remove the gnocchi to a separate bowl or plate.

Build The Pasta Dish:

Transfer the cooked italian sausage back into the pan.

Then add in 10 ounces frozen sweet peas. and 1 tablespoon dijon mustard.

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

Squeeze in the juice from 1/2 a lemon.

Lastly, season with 1/2 teaspoon kosher salt and some freshly ground black pepper to taste.

Stir well to combine.

Once the peas have thawed, add the gnocchi back in to the pan along with 3/4 cup freshly grated parmesan cheese. Stirring often, cook for 6 minutes or until the gnocchis are tender.

Remove off of the heat and add in a handful of torn fresh basil. Taste and add more salt if desired.

Stir to combine and serve immediately.

Divide among bowls and top with a little extra parmesan cheese and fresh basil.

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

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Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

This recipe was adapted from The New York Times – Crispy Gnocchi with Sausage and Peas.