Chicken Sausage, Vegetables, And Gnocchi In Creamy Chevre Sauce
From DetroitTokyo 12 years agoIngredients
- 1 lb gnocchi (I used home-made w/spinach) shopping list
- 4 oz. (about 2 full-sized) chicken specialty sausage (I used sun-dried tomato & provolone), sliced shopping list
- 8 oz. button or baby bella mushrooms, sliced shopping list
- 1 small-medium onion, diced shopping list
- 2 cloves garlic, minced shopping list
- 1 bunch asparagus trimmed, tips & stalks sliced thin (about 1/4-1/2") shopping list
- sea salt & black pepper, freshly ground to taste shopping list
- 1 tbsp lemon juice shopping list
- 2 tbsp white wine shopping list
- 2 tbsp basil, freshly chopped shopping list
- 1 tbsp olive oil shopping list
- 1 tbsp butter shopping list
- 2 oz. herb chevre (goat) cheese shopping list
- grated Parmesan shopping list
How to make it
- As pasta cooks, according to package instructions, heat olive oil in skillet over medium heat. Add onions and cook, stirring, about 5 minutes. Add sausage and cook, stirring, another 3 minutes. Add butter and mushrooms and season all with salt & pepper. Cook, stirring for about 3-5 minutes until tender, and sausage browns. Add garlic and asparagus, stir, and cook another 2 minutes. Add wine and cook for about 2 minutes, then add lemon juice, basil, cheese. Remove from heat and stir to mix well. Taste and add salt & pepper to taste if needed. Serve over gnocchi or toss together. Sprinkle top with Parmesan before serving.
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