Chicken Sausage & Gnocchi Skillet Recipe

By carol gorman

Ingredients

• 1 package (16 ounces) potato gnocchi
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 fully cooked Italian chicken sausage links (3 ounces each), sliced
• 1/2 pound sliced baby portobello mushrooms
• 1 medium onion, finely chopped
• 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
• 2 garlic cloves, minced
• 2 tablespoons white wine or chicken broth
• 2 ounces herbed fresh goat cheese
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Grated Parmesan cheese

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

Cook gnocchi according to package directions; drain. Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add sausage, mushrooms and onion; cook and stir until sausage is browned and vegetables are tender. Add asparagus and garlic; cook and stir 2-3 minutes longer.

Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Add goat cheese, basil, lemon juice, salt and pepper. Stir in gnocchi; heat through. Sprinkle with Parmesan cheese.
Yield: 4 servings.