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Chicken Sausage & Gnocchi Skillet

 Chicken Sausage & Gnocchi Skillet
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

2 of 2

Chicken Sausage & Gnocchi Skillet (continued)

Directions (continued)

  • 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. Yield:
  • 4 servings.
Nutritional Facts: 1-1/2 cups (calculated without Parmesan cheese) equals 454 calories, 15 g fat (6 g saturated fat), 58 mg cholesterol, 995 mg sodium, 56 g carbohydrate, 5 g fiber, 21 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.