Gnocchi with Garlic Butter Mushrooms and Italian Sausage

This week I bought a package of gnocchi for my first try at home and I was delighted with the results. I topped the gnocchi with mushrooms sauteed in garlic butter, piled high alongside Italian sausage -- it was sinfully buttery and delicious, but next time, homemade gnocchi!

Serves: 2 dinner portions

Ingredients:

• 2 cups gnocchi (half the package for us)
• 20 white mushrooms, cleaned and stems trimmed
• 1/4 cup butter
• 4 cloves garlic, minced
• 3 large Italian sausages

Directions:

1. Heat the broiler to 525 F. Pierce the sausages and bake 6 inches from the top of the oven in a casserole dish for 20 minutes, turning halfway through the cooking time for even browning. 
2. Meanwhile, chop the mushrooms in half. Heat a large skillet to medium heat, drizzle with oil and add the mushrooms. Stir occasionally and cook for 10-15 minutes, you really want to get a nice golden color on them! Add the butter and garlic, reduce the heat to low. 
3. When you are ready to eat - think 5 minutes to sitting down to eat, boil a pot of water and add the gnocchi. Boil until the gnocchi floats to the surface and drain. Toss immediately with the mushrooms and serve with the Italian sausage.