Gnocchi with Peas and Sausage
This Gnocchi with Peas and Sausage is a cozy, flavor-packed dish that pairs pillowy gnocchi with savory sausage and sweet, tender peas. Tossed in a simple, comforting sauce, it strikes the perfect balance between hearty and fresh. Quick to make and deeply satisfying, it’s an ideal weeknight dinner with big, comforting flavors.
Ingredients
Main Ingredients
- 1 pound potato gnocchi shelf-stable or refrigerated
- 12 ounces Italian sausage casings removed
- Mild or spicy both work well.
- 1 tablespoon olive oil if needed
- 3 cloves garlic minced
- ½ cup chicken broth
- ½ cup heavy cream
- 1 cup frozen peas
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- ½ cup grated Parmesan cheese plus more for serving
Optional Add-Ins & Substitutions
- Swap cream for half-and-half for a lighter sauce
- Use turkey or chicken sausage instead of pork
- Add spinach or kale for extra greens
- Finish with lemon zest for brightness
Instructions
1. Cook the Gnocchi
- Bring a large pot of salted water to a boil. Add gnocchi and cook according to package instructions. Once they float to the surface, drain and set aside.
2. Brown the Sausage
- Heat a large skillet over medium heat. Add sausage and cook, breaking it up with a spoon, until browned and cooked through. If the sausage is lean, add a splash of olive oil.
3. Add Garlic
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to let it burn.
4. Deglaze the Pan
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 1–2 minutes to reduce slightly.
5. Build the Sauce
- Add the cream, salt, pepper, and red pepper flakes if using. Stir and let the sauce gently simmer until slightly thickened.
6. Add Gnocchi and Peas
- Add the cooked gnocchi and frozen peas to the skillet. Toss gently until everything is coated and heated through.
7. Finish with Cheese
- Remove from heat and stir in the Parmesan cheese. Taste and adjust seasoning as needed.
8. Serve
- Serve warm with extra Parmesan and freshly cracked black pepper on top.
Video
Notes
📝 Notes
- Use shelf-stable or refrigerated potato gnocchi for convenience.
- Italian sausage (sweet or spicy) both work well—adjust to taste.
- Frozen peas can be added directly; no need to thaw.
- Brown the sausage well to build deep flavor in the pan.
- A splash of pasta water helps create a light sauce.
- Parmesan or Pecorino adds a salty, savory finish.
- Fresh herbs like basil or parsley brighten the dish.
- Store leftovers in an airtight container for up to 3 days.
🍽️ Nutrition Facts (Per Serving)
Calories: 560 kcal,Carbohydrates: 52 g,
Fiber: 5 g,
Sugars: 4 g,
Protein: 26 g,
Fat: 30 g,
Saturated Fat: 10 g,
Cholesterol: 85 mg,
Sodium: 780 mg,
Potassium: 640 mg,
Calcium: 180 mg,
Iron: 3.2 mg