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Title: Sausage & Gnocchi Skillet
Categories: Potatoes, Pork, Mushrooms, Vegetables, Cheese
Yield: 4 servings

16 oz Bag potato gnocchi
1 tb Butter
1 tb Olive oil
2 Fully cooked Italian sausage
- links; sliced
1/2 lb Sliced baby portobello
- mushrooms
1 md Onion; fine chopped
1 lb Fresh asparagus; trimmed. in
- 1/2" pieces
2 cl Garlic; minced
2 tb Chicken broth
2 oz Herbed fresh goat cheese
2 tb Minced fresh basil
+=OR=+
2 ts Dried basil
1 tb Lemon juice
1/4 ts Salt
1/8 ts 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.

Dahlia Abrams, Detroit, Michigan

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... Totally reasonable people add peppers to their pizza
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