Garden Fresh Gnocchi Dumplings with Beef Smoked Sausage

This recipe works hot or cold and celebrates summer herbs, vegetables, and of course smoked sausage.

Ingredients

—3 Links: Queen City Sausage-Beef Smoked Sausage

—1 LB. Gnocchi

—8 OZ Sour cream

—2 Cups Asparagus

—2 Cups Sugar snap peas.  Trimmed

—1/2 Cup Dill.  Chopped

—1/2 Cup Fresh basil.  Chopped

—1/4 Cup Tarragon leaves.  Chopped

—1/4 Cup Fresh chives.  Chopped

—1/2 Lemon.  Juiced.

—1/4 Cup Parmesan cheese.  Freshly grated as a topper

—1/2 TSP Salt

Directions

1. Large pot.  Salted water.  Bring to a boil.  Prepare an ice bath too

2. Blend together: Sour cream, basil, dill, tarragon, lemon juice, chives, and salt

3. Place the asparagus and peas in the boiling water to blanch for about 3 minutes.  Remove and place the vegetables in the ice bath to chill

4. Return water to a boil and add the gnocchi.  Cook until they float

5. Add the sausage links to the boil for about 1 minute.  Then remove and slice

6. Combine the cooked gnocchi, sausage, and cream sauce

7. Top with fresh Parmesan cheese