Chicken Sausage and Gnocchi Skillet

I am going to try this...wonder if Chris will eat it...he has a general aversion to vegetables with 3 or more syllables.  I have been watching the prices come down on asparagus and the stalks are much more attractive than than they were a few weeks ago when they looked like dirty white tree trunks.

1 16oz. pkg. potato gnocchi
1 bsp. butter
1 tbsp olive oil
2 fully cooked Italian chicken sausage links (3oz. each), sliced
1/2lb. sliced baby portobello mushrooms
1 medium onion, finally chopped
1lb. fresh asparagus, trimmed and cut into 1/2 inch slices
2 garlic cloves, minced
2 tbsp. white wine or chicken broth
2oz. herbed fresh goat cheese
2 tbsp. minced fresh basil
1 tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
Grated Parmesan cheese

Cook gnocchi according to package directions; drain.  Meanwhile, in a large skillet, heat butter and olive 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.