Gnocchi, Asparagus & Sausage Skillet with White Wine
Servings: 4
Calories: 525kcal
Ingredients
- 1 (16-ounce/454-gram) package gluten-free potato gnocchi
- 1 tablespoon (15 g) unsalted butter
- 1 tablespoon (15 mL) olive oil
- 1 pound (454 g) sweet Italian sausage, crumbled
- ½ pound (230 g) sliced white mushrooms
- 1 medium onion , finely diced
- 1 pound (454 g) fresh asparagus, ends trimmed and cut into ½-inch pieces
- 2 cloves garlic , minced
- ½ cup (120 mL) dry white wine (or chicken broth)
- 2 tablespoons (30 mL) fresh lemon juice
- 1 teaspoon (2 g) lemon zest
- ¼ cup (7.5 g) fresh basil, thinly sliced into ribbons, divided
- ½ teaspoon (1 g) crushed red pepper flakes
- ¼ teaspoon (1.5 g) kosher or fine sea salt
- ¼ teaspoon (0.6 g) freshly ground black pepper
- Parmesan cheese , grated
Instructions
- Cook gnocchi according to package directions. Once done, reserve and set aside about ¼ cup of the cooking water, then drain remaining water and set cooked gnocchi aside. Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add sausage, mushrooms, and onion and cook until sausage is just browned and vegetables are tender. Add asparagus and garlic and cook about 2-3 minutes.
- Stir in wine and cook until liquid is almost evaporated. Add lemon juice, lemon zest, half of the basil, the red pepper flakes, salt, and pepper. Stir in cooked gnocchi and reserved cooking water. Mix until gnocchi are evenly coated with sauce. Serve with Parmesan cheese and remaining basil on top.
Nutrition
Calories: 525kcal | Carbohydrates: 12g | Protein: 21g | Fat: 42g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 988mg | Potassium: 784mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1100IU | Vitamin C: 16mg | Calcium: 67mg | Iron: 4mg