Another quick and easy one-pan dish.
Ingredients:
- 3 tablespoons (split into 1 tablespoon and 2 tablespoons) extra-virgin olive oil, plus more as needed
- 1 (12- to 18-ounce) package shelf-stable potato gnocchi
- 1 pound sweet Italian sausage, casings removed. (Or substitute diced ham.)
- 2 cups/10 ounces (or one package) frozen peas, thawed
- 1 tablespoon Dijon mustard
- 1/2 cup water
- ½ cup grated Parmesan, plus more for serving
- Salt and pepper
Directions:
In a large (12-inch) nonstick 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, another 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 ½ 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 for 4 minutes.
Add the browned gnocchi and the Parmesan; stir until the cheese has melted. Season to taste with salt and pepper. Serve topped with more Parmesan as desired.
