Gnocchi with Sausage, Mushrooms and Mozzarella

• 3 cups (375 g) refrigerated gnocchi, uncooked
• 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 1/2 lb. (225 g) sliced chorizo
• 1/2 lb. (225 g) fresh mushrooms, sliced
• 4 cloves garlic, minced
• 3/4 cup Cracker Barrel Shredded Mozzarella Cheese
• 1/3 cup chopped fresh basil leaves

1. Cook gnocchi as directed on package, omitting salt.
2. Drain, reserving 1/4 cup cooking water.
3. Heat dressing in large skillet on medium heat.
4. Add chorizo and mushrooms; cook 8 to 10 min.
5. or until chorizo is done, and mushrooms are tender and release most of their liquid, stirring frequently and adding garlic for the last 3 min.
6. Stir in reserved cooking water; bring to boil, stirring frequently.
7. Add gnocchi to skillet; cook and stir 1 min.
8. or until heated through.
9. Remove from heat; stir in cheese and basil.

refrigerated gnocchi, italian dressing, chorizo, fresh mushrooms, garlic, mozzarella cheese, fresh basil

Taken from www.kraftrecipes.com/recipes/gnocchi-sausage-mushrooms-mozzarella-186046.aspx (may not work)