Crispy Gnocchi with Italian Herb Sausage, Peas & Cream

Name: Crispy Gnocchi with Italian Herb Sausage, Peas & Cream
Prep time: 5
Cook time: 15
Total time: 20
Yield: 1
Ingredients: olive oil; 18-ounce package shelf-stable potato gnocchi; package The Sausage Project Italian Herb Chicken Sausage, sliced into half-coins; cloves garlic, sliced; red pepper flakes; frozen peas; chicken broth; heavy cream; grated Parmesan, plus more for serving; Kosher salt and freshly ground black pepper, to taste; torn basil leaves, plus more for serving; chopped parsley

Prep Time: 5 min | Cook Time: 15 min | Servings: 1

Dinner

Italian Herb

Mediterranean

Spring really sneaks up on you. One minute it’s soup season, then—bam!—fresh, green produce is back on the menu and you’re suddenly craving bright flavors. And while asparagus and ramps tend to hog the spring spotlight, we’re here to make the case for one of spring’s most underrated stars: peas.

Maybe it’s because they’re small. Maybe it’s because they spend most of their lives quietly hiding in the back of the freezer. Either way, it’s time to give them their moment.

In this one-skillet wonder, those bright little green gems team up with crisped gnocchi, savory Italian Herb Chicken Sausage, and a splash of cream for a quick, easy dinner that feels equal parts cozy and fresh. It’s the kind of meal that lands right in that sweet spot between winter comfort and spring awakening—proof that sometimes the most exciting seasonal ingredient is the one you almost forgot about.

See Recipe

A plate of crispy gnochi with peas and Italian Herb Chicken Sausage.

SERVING MULTIPLIER:

Ingredients

3 tablespoons olive oil

1 18-ounce package shelf-stable potato gnocchi

1 package The Sausage Project Italian Herb Chicken Sausage, sliced into half-coins

3 cloves garlic, sliced

1 teaspoon red pepper flakes

1 ½ cup frozen peas

½ cup chicken broth

½ cup heavy cream

¼ cup grated Parmesan, plus more for serving

Kosher salt and freshly ground black pepper, to taste

¼ cup torn basil leaves, plus more for serving

2 tablespoons chopped parsley

Instructions

Prep Time: 5 min | Cook Time: 15 min | Servings: 1

Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the gnocchi in an even layer, slightly separated to avoid sticking. Cover with a lid and cook undisturbed for 3–4 minutes. Remove the lid and stir the gnocchi to crisp on all sides, cooking for another 2 minutes or so. Transfer the gnocchi to a plate.

Add the sausage and sliced garlic to the still-hot skillet. Cook, stirring, until the sausage is browned and the garlic is golden, about 3–4 minutes. Sprinkle in the red pepper flakes and season with salt and pepper.

Add the chicken broth to the skillet and scrape up any browned bits from the bottom of the pan. Let the broth reduce for about 2 minutes, until almost dry. Stir in the heavy cream and peas and continue cooking until the cream thickens, about 2 minutes more. Stir in the crisped gnocchi, Parmesan, and parsley, tossing to combine, then serve.