Chicken Sausage & Gnocchi Skillet

Chicken Sausage & Gnocchi Skillet

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



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.