Subj : 23's top 50 Recipes - 19
To   : All
From : Dave Drum
Date : Mon Jan 08 2024 17:52:38

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crisp Gnocchi w/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  (10 oZ) frozen peas; no need
           - to thaw
      1 tb Dijon mustard
    1/2 c  (1 oz) grated Parmesan; more
           -  to serve
           Salt & pepper
    1/2 c  Torn dill, mint or basil
           - leaves; more to serve
 
  In a large (12") nonstick or well-seasoned cast-iron
  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, 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 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.
  
  By: Ali Slagle
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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