Average Rating: 4.642857TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.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
Instructions
- 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.
- 2. 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.
Nutrition Facts
1-1/2 cups (calculated without Parmesan cheese): 454 calories, 15g fat (6g saturated fat), 58mg cholesterol, 995mg sodium, 56g carbohydrate (11g sugars, 5g fiber), 21g protein.
