Crisp Gnocchi with Sausage and Peas

cooking.nytimes.com

Atlbelle

3 tablespoons extra-virgin olive oil, plus more as needed

1 (12- to 18-ounce) package shelf-stable potato gnocchi

1 pound hot or sweet Italian sausage, casings removed

2 cups/10 ounces frozen peas (no need to thaw)

1 tablespoon Dijon mustard

½ cup/1 ounce grated Parmesan, plus more for serving

Salt and pepper

½ cup torn dill, mint or basil leaves, plus more for serving

Directions at cooking.nytimes.com

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