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a bowl of chicken sausage gnocchi garnished with parmesan cheese and basil
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Crispy Gnocchi with Chicken Sausage and Peas

Crunchy olive oil roasted gnocchi with Italian chicken sausage, peas, pesto, and parmesan.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 4 Servings
Calories: 525kcal
Author: Mason Woodruff

Ingredients

  • 16 oz Gnocchi
  • 1 Tablespoon Olive Oil
  • ½ teaspoon Kosher Salt
  • 16 oz Sweet Italian Chicken Sausage I used Trader Joe's (see notes)
  • 2 cups (270g) Frozen Peas
  • ½ cup Water
  • ¼ cup (60g) Pesto
  • ½ cup (60g) Grated Parmesan

Instructions

  • Toss the gnocchi in the olive oil and salt before adding to an air fryer basket. Air fry for 20 minutes at 350ºF, shaking every 5-6 minutes, until golden brown and crunchy.
    • Don't have an air fryer? Bake the gnocchi on a parchment lined sheet pan for 25-30 minutes at 425ºF.
  • Once the gnocchi is cooking, start on the sausage and peas by removing the chicken sausage from its casing. Add it to a nonstick pan over medium-high heat and brown for a few minutes before breaking apart with a spatula and fully cooking.
  • Add the frozen peas and ½ cup of water to the pan and cook for 2-3 minutes or until the peas are cooked through.
  • Turn the heat down to low before adding the parmesan and pesto to the pan. Fold everything together to combine. The parmesan should be fully incorporated and smooth.
  • Add the air fried gnocchi to the pan and fold everything together before serving. Garnish with additional parmesan, black pepper or chili flakes, chopped fresh basil or herbs, and a squeeze of lemon, if desired.

Notes

I used Trader Joe's sweet Italian chicken sausage that has 550 calories, 85g protein, 5g carbs, and 18g fat per 16 oz. If you have trouble finding an Italian chicken sausage, try using ground chicken breast combined with Italian sausage seasoning. This recipe combines Italian seasoning, red and black pepper, dried fennel and parsley, paprika, minced garlic and onion, and salt.
For the pesto, I used Trader Joe's cashew and kale pesto. If you're comparing other pesto options, the 1/4 cup used here has 180 calories, 2g protein, 5g carbs, and 18g fat. 
This recipe was adapted from Ali Slagle's NYT crisp gnocchi recipe.

Nutrition

Serving: 240g | Calories: 525kcal | Carbohydrates: 56g | Protein: 37g | Fat: 16g | Fiber: 6g