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 the ingredients you have on hand to give it your own spin.
—DAHLIA ABRAMS DETROIT, MI
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
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
1. 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 the sausage is browned and vegetables are tender. Add asparagus and garlic; cook and stir for 2-3 minutes longer.
2. Stir in wine. Bring to a boil; cook until the liquid is almost evaporated. Add goat cheese, basil, lemon juice, salt and pepper. Stir in gnocchi; heat through. Sprinkle with Parmesan cheese.
PER SERVING 1 1 /2 cups ( calculated without Parmesan cheese ) : 454 cal., 15g fat ( 6g sat. fat ) , 58mg chol., 995mg sod., 56g carb. ( 11g sugars, 5g fiber ) , 21g pro.