- 1 T. butter
- 3 garlic cloves, peeled and minced
- 1 onion, sliced into thin strips
- 8 oz. asparagus, ends trimmed and cut into 1" pieces
- 1 c. chopped fresh spinach
- 1 lb. packaged gnocchi
- 2 fully cooked brats, sliced into bite-sized pieces (other sausage can be substituted)
- 1 cup chicken stock
- 4 oz. crumbled goat cheese
- Salt and pepper, to taste
Heat the butter in a large, nonstick skillet. Add the garlic, onion, and asparagus and sauté over medium-high heat until the vegetables are softened to your tastes. Add the spinach and stir until just wilted. Remove the vegetables to a plate.
Add more butter to the skillet if needed and add the dry gnocchi. Lightly fry the gnocchi over medium-high heat until golden and soft. Remove from the skillet to the plate with the vegetables. Add the sliced brats or sausage to the pan and fry lightly until a little browned and warmed through. Add the chicken stock and goat cheese to the pan and warm together until a creamy sauce forms.
Return the vegetables and gnocchi to the skillet and stir to coat evenly. Adjust the seasonings before serving.
- Yields: 4-6 servings
- Preparation Time: 30 minutes
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