{"id":1865,"date":"2024-04-19T09:20:14","date_gmt":"2024-04-19T16:20:14","guid":{"rendered":"https:\/\/pauldearing.com\/?p=1865"},"modified":"2024-04-19T09:21:11","modified_gmt":"2024-04-19T16:21:11","slug":"gnocchi-with-sausage-and-peas","status":"publish","type":"post","link":"https:\/\/pauldearing.com\/?p=1865","title":{"rendered":"Gnocchi With Sausage and Peas"},"content":{"rendered":"<p>Another quick and easy one-pan dish.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li class=\"pantry--ui ingredient_ingredient__rfjvs\"><span class=\"ingredient_quantity__Z_Mvw\">3 <\/span>tablespoons (split into 1 tablespoon and 2 tablespoons) extra-virgin olive oil, plus more as needed<\/li>\n<li class=\"pantry--ui ingredient_ingredient__rfjvs\"><span class=\"ingredient_quantity__Z_Mvw\">1 <\/span>(12- to 18-ounce) package shelf-stable potato gnocchi<\/li>\n<li class=\"pantry--ui ingredient_ingredient__rfjvs\"><span class=\"ingredient_quantity__Z_Mvw\">1 <\/span>pound sweet Italian sausage, casings removed.\u00a0 (Or substitute diced ham.)<\/li>\n<li class=\"pantry--ui ingredient_ingredient__rfjvs\"><span class=\"ingredient_quantity__Z_Mvw\">2 <\/span>cups\/10 ounces (or one package) frozen peas, thawed<\/li>\n<li class=\"pantry--ui ingredient_ingredient__rfjvs\"><span class=\"ingredient_quantity__Z_Mvw\">1 <\/span>tablespoon Dijon mustard<\/li>\n<li>1\/2 cup water<\/li>\n<li class=\"pantry--ui ingredient_ingredient__rfjvs\"><span class=\"ingredient_quantity__Z_Mvw\">\u00bd <\/span>cup grated Parmesan, plus more for serving<\/li>\n<li class=\"pantry--ui ingredient_ingredient__rfjvs\">Salt and pepper<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<div class=\"pantry--ui-lg-strong preparation_stepNumber__qWIz4\">Step\u00a01<\/div>\n<div class=\"preparation_stepContent__CFrQM\">\n<p class=\"pantry--body-long\">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.<\/p>\n<\/div>\n<div class=\"pantry--ui-lg-strong preparation_stepNumber__qWIz4\">Step\u00a02<\/div>\n<div class=\"preparation_stepContent__CFrQM\">\n<p class=\"pantry--body-long\">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.<\/p>\n<\/div>\n<div class=\"pantry--ui-lg-strong preparation_stepNumber__qWIz4\">Step\u00a03<\/div>\n<div class=\"preparation_stepContent__CFrQM\">\n<p class=\"pantry--body-long\">Stir in the peas, mustard and \u00bd 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.<\/p>\n<\/div>\n<div class=\"pantry--ui-lg-strong preparation_stepNumber__qWIz4\">Step\u00a04<\/div>\n<div class=\"preparation_stepContent__CFrQM\">\n<p class=\"pantry--body-long\">Add the browned gnocchi and the Parmesan; stir until the cheese has melted. Season to taste with salt and pepper.\u00a0 Serve topped with more Parmesan as desired.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Another quick and easy one-pan dish.\u00a0 \u00a0<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[6],"tags":[317,315,316,78],"class_list":["post-1865","post","type-post","status-publish","format-standard","hentry","category-pork","tag-gnocchi","tag-gnocchi-recipe","tag-peas","tag-sausage"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/1865","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1865"}],"version-history":[{"count":3,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/1865\/revisions"}],"predecessor-version":[{"id":1868,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/1865\/revisions\/1868"}],"wp:attachment":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1865"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1865"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1865"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}