Chicken Sausage & Gnocchi Skillet

Total Time Prep/Total Time: 30 min.
Yield 4 servings
Test Kitchen Approved
I had a bunch of fresh veggies and combined them with sausage, gnocchi and goat cheese when I needed a quick dinner. Mix and match your own ingredients for unique results. —Dahlia Abrams, Detroit, Michigan

Ingredients

  • 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

Directions

  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.

Nutrition Facts

1-1/2 cups (calculated without Parmesan cheese): 454 calories, 15g fat (6g saturated fat), 58mg cholesterol, 995mg sodium, 56g carbohydrate (11g sugars, 5g fiber), 21g protein.

I had a bunch of fresh veggies and combined them with sausage, gnocchi and goat cheese when I needed a quick dinner. Mix and match your own ingredients for unique results. —Dahlia Abrams, Detroit, Michigan
Recipe Creator

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