Chicken Sausage, Vegetables, And Gnocchi In Creamy Chevre Sauce

16 Jan

I threw this dish together when I was low on time and had fresh ingredients on hand. A versatile recipe that you can mix & match to create unique, tasty results 🙂

Time: 15 minutes          Serves: 4


  • 1 lb gnocchi (I used home-made w/spinach)
  • 4 oz. (about 2 full-sized) chicken specialty sausage (I used sun-dried tomato & provolone), sliced
  • 8 oz. button or baby bella mushrooms, sliced
  • 1 small-medium onion, diced
  • 2 cloves garlic, minced
  • 1 bunch asparagus trimmed, tips & stalks sliced thin (about 1/4-1/2″)
  • sea salt & black pepper, freshly ground to taste
  • 1 tbsp lemon juice
  • 2 tbsp white wine
  • 2 tbsp basil, freshly chopped
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 oz. herb chevre (goat) cheese
  • grated Parmesan

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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