Ingredients
1 package (16 ounces) potato gnocchi1 tablespoon butter1 tablespoon olive oil2 fully cooked Italian chicken sausage links (3 ounces each), sliced1/2 pound sliced baby portobello mushrooms1 medium onion, finely chopped1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces2 garlic cloves, minced2 tablespoons white wine or chicken broth2 ounces herbed fresh goat cheese2 tablespoons minced fresh basil or 2 teaspoons dried basil1 tablespoon lemon juice1/4 teaspoon salt1/8 teaspoon pepperGrated Parmesan cheese
Preparation
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.
