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.