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

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.

potato gnocchi, butter, olive oil, fully cooked italian chicken sausage, baby portobello mushrooms, onion, fresh asparagus, garlic, white wine, goat cheese, fresh basil, lemon juice, salt, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/chicken-sausage-gnocchi-skillet/ (may not work)