Italian Sausage and Sweet Pea Gnocchi

Instructions

In a 10 to 12-inch skillet, preferably nonstick, add italian sausage. Cook over medium heat, using a spatula to break up the sausage. Continue to cook until browned and no longer pink. Once fully cooked, use a slotted spoon to transfer the cooked italian sausage to a clean plate, leaving the fat in the pan.

Next add in the gnocchi to the fat in the pan. Cook 5 to 6 minutes or until the gnocchi is golden and toasted in spots. Once toasted, remove the gnocchi to a separate bowl or plate.

Transfer the cooked italian sausage back into the pan along with frozen peas, dijon mustard, broth, lemon juice. Season with 1/2 teaspoon salt and freshly ground black pepper. Stir well to combine.

Once the peas have thawed, add the gnocchi back in to the pan along with 3/4 cup freshly grated parmesan cheese. Stirring often, cook for 6 minutes or until the gnocchis are tender and sauce has thickened.

Remove off of the heat and add in a handful of torn fresh basil. Taste and add more salt if desired.

Divide pasta among plates and top with extra parmesan and fresh basil.

Mains & Entrees