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
  
  Uncle Dirty Dave's Archives
 
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