MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Crisp Gnocchi With 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 Frozen peas (10 oz); no need
- to thaw
1 tb Dijon mustard
1/2 c Parmesan (1 oz); grated, more
- to serve
Salt & pepper
1/2 c Dill, mint, or basil; torn,
- more to serve
In a large (12") nonstick or well-seasoned cast-iron
skillet, heat 1 tb 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 tb 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.
Recipe by Ali Slagle
RECIPE FROM:
https://cooking.nytimes.com
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