Heat a drizzle of olive oil in a large skillet or frying pan over medium heat. Add the chopped shallots and sauté until they become translucent and fragrant.

Add the Italian sausage to the skillet, breaking it up into small pieces with a wooden spoon. Cook the sausage until it’s browned and cooked through. Remove any excess grease if necessary.

Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions, or until they float to the surface. Drain and set aside.

In the same skillet with the sausage, add the asparagus pieces and peas. Sauté for a few minutes until the vegetables are tender-crisp. Season with salt and pepper to taste.

Add the cooked gnocchi to the skillet with the sausage and vegetables. Toss everything together gently to combine.

Zest the lemon over the skillet, then squeeze the lemon juice over the dish. Stir well to incorporate the flavors.

Tear the burrata ball into small pieces and distribute them over the gnocchi mixture in the skillet.

Sprinkle the chopped pistachios over the dish for added crunch and flavor.

Remove the skillet from heat and garnish with fresh mint leaves.

Divide the green gnocchi among two plates and serve immediately while still warm.