A few weeks ago I went with a friend of mine and her Mom on a weekend crafting retreat. These are always fun because you stay up way late laughing and talking and hope in the end you have a beautiful craft to show for your hours held up in a small crafting room.
Since we were there for two days, we were able to talk a lot and about so many different topics One of the conversations that took place was about a craft blog that my friend’s Mom reads on a regular bases. My friend’s Mom was saying that the blogger always talked about “being super busy” and thus the reason they hadn’t blogged in awhile.
I had to laugh because I have said this exact thing so many times, but never thought how you, the reader, interpreted it. For my friend’s Mom, she felt the blogger was burdened by her blog. But usually when I am mentioning how busy I am, it is because I really am super busy, but the complete opposite is the case, I am bummed that I haven’t had time to play in the kitchen and share anything with you all. For me this blog is not a burden at all, but something I love, however, unfortunately sometimes life gets busy and I can’t devote as much time as I would like to it, and I truly miss it and all of you!
I also mention when I am so busy, because not only does it dictate how much I blog and interact on social media, but what I am making in the kitchen. When I am super busy it is quick and easy meals, like today’s recipe, to the rescue. If I can get in and out of the kitchen on a busy weeknight in under 30 minutes (from prep to clean up) then that recipe is a winner!
Well I am happy to say that this skillet dinner is a winner and a will be a huge lifesaver during the next few months, which can get a bit crazy due to holiday festivities! And even though there are mushrooms, it is totally family friendly! No really! Kids love mushrooms especially when mixed with naturally hardwood-smoked and naturally seasoned Old Wisconsin® Summer Sausage and creamy potato gnocchi!
Summer Sausage and Potato Gnocchi with Peas and Mushrooms
by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 5 minutes Cook Time: 15 minutes Serves: 6
Printable Version
Ingredients:
1 tablespoon unsalted butter
1 medium yellow onion, diced
1 (8-ounce) package Old Wisconsin® Summer Sausage (turkey or beef), diced
2 cloves garlic, minced
4 ounces sliced white button mushrooms
1 ½ cups frozen petite peas, thawed
½ cup cup reduced sodium chicken or vegetable broth
1 (17.5 ounce) package potato gnocchi
1/4 teaspoons each salt and black pepper
1/3 grated Parmesan cheese, for serving
Ingredients:
Melt butter in a large skillet over medium-high heat. Add onions and cooking stirring occasionally for 5-6 minutes or until the onions become translucent. Stir in the summer sausage and cook for 2-3 minutes. Add garlic and mushrooms cook for an additional 1-2 minutes. Stir in peas and broth. Reduce heat to medium-low and simmer uncovered for 3-4 minutes.
Meanwhile, bring a large pot of water to a boil. Add potato gnocchi and boil for 2-3 minutes. Using a slotted spoon, transfer cooked gnocchi to skillet. Add approximately ½ cup of the warm pasta water to the sausage and vegetables in the skillet. Cook for an additional 1-2 minutes, add salt (if needed) and black pepper ,then serve topped with freshly grated Parmesan cheese.
*Note: Fresh shelled peas, frozen peas or canned peas will all work well in this recipe. If using canned drain and rinse before using.
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Disclosure: This post was made possible by iConnect: Influencer Management and Buddig. I was compensated for my time, but all opinions are 100% mine. #MakeItDelish
I love to make freezer meals on the weekends that I can throw together in a pinch during the week