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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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

  • 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.
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.

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Reviews

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Average Rating:
  • tomo805
    Apr 23, 2020

    This was very good and easily tweaked. I only had a small amount of asparagus to harvest, and used a 16 oz package of sweet turkey Italian sausage links. I used a 4 oz container of feta since that is what I had on hand. Very good recipe.

  • SRAdair
    Apr 4, 2019

    This is a lovely dish. Fairly quick to assemble and prepare. I enjoy all the combined flavors and is great for leftovers.

  • Nadine
    Dec 23, 2018

    Unfortunately I doubled the recipe. I bought high-quality gnocchi, and high-quality goat cheese, both of which are pretty expensive. I don't usually care for goat cheese but after reading the reviews seemed like I should use it since reviewers said it really makes the sauce. I was serving at a party for 12...... and had a LOT left. No one cared for it. My husband and I did not like it and after giving some to my MIL (since I had So Much left) she didn't like it either. I threw most of it away.

  • PrplMonky5
    Apr 2, 2018

    This was SO yummy! I loved the fresh crunch of the asparagus paired with the sausage and gnocchi. I used a feta & spinach chicken sausage and I think that actually added to the flavor. I was afraid at first that the 2 tsp of dried basil would be too much but it turned out well! I used the white wine and served more of the already-open bottle with the meal. I also omitted the mushrooms (personal choice). Unfortunately the gnocchi I picked up wasn't of the highest quality, so it brought down the taste a bit. Despite that, it was still so delicious. With a better quality gnocchi, this is going to be amazing. Loved it, I'm definitely going to make this one again.

  • cctp1016
    Mar 29, 2017

    Yummy!!

  • hedsts
    Mar 20, 2017

    I have made this recipe many times and it is always a hit. It's so easy and quick

  • kaylenn2172
    May 17, 2016

    Delicious! So good it doesn't even NEED the chicken sausage. Would be a delicious meatless meal without it.

  • foxgallagher
    Apr 21, 2016

    Loved it! I was kind of wary of goat cheese (I don't know that I'd ever had it), but it ends up making the sauce super creamy and delicious! This is going into my regular rotation of dinner meals.

  • jillibean222
    Sep 23, 2015

    This has become a go-to meal for me. I love how quick and easy it is. Great for a weeknight. And I love the creamy goat cheese! The only modification I make is to remove the chicken sausage from the casing before cooking for a more crumbled texture.

  • cbenne12
    Jun 21, 2015

    One of the best meals I have ever made!!