An Instagram-shared dish inspired by The New York Times Cooking
This year I made some effort to add 13 more dishes to my summer dinner roster. It wasn’t easy, but this dish share from Erin Ireland on Instagram was an instant keeper. The best part is, she developed the recipe on her own from looking at The New York Times’ Cooking channel.
Ingredients:
3 tbsp oil, divided
6 to 8 plant-based sausages, chopped (I prefer Tofurky or Big Mountain Foods’ Fiesta Veggie links)
2 shallots, finely diced (can also use one red onion)
8 garlic cloves, minced
2 c frozen peas
2 x 500g potato gnocchi (I used La Molisana)
salt & pepper to taste
juice of 1 lemon
fresh basil, chopped
1 c dairy-free feta (I used Violife’s Just Like Feta)
Add 1 tbsp oil to a large pan on medium heat. In a large pot, boil 2 L water with 1/2 tsp salt.
In the pan, fry sausage pieces while the water boils. Cook the gnocchi in the pot. Set the sausage aside.
Add a small splash of oil to the pan and fry the shallots for 3 minutes. Add the garlic and peas. Add the gnocchi and sausages back into the pan. Drizzle with the remaining 2 tbsp. of oil, season with salt & pepper, and cook for 5 minutes. Turn off heat.
Serve with freshly chopped basil, crumbled feta, and lemon juice. Serves 6 to 7. (For fewer servings, see Erin’s recipe at the first link above.)
Tip:
- Be sure to chop the sausages before you fry them. Some brands won’t require a lot of cooking time to brown.
- Making this recipe the second time, I used 4 each of Gusta’s Italiana and Smoked Spices sausages. I like the flavours, but the packaging is an absolute b*tch to come off, and I didn’t chop the sausages in advance so they stuck to my pan (even though it was non-stick).
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