Pesto Gnocchi with Sausage, Asparagus, and Mushrooms

INGREDIENTS

(2) 12 ounce packages gnocchi (I used DeLallo Gluten Free potato gnocchi)

1 tbsp

extra virgin olive oil

1 lb

mild Italian chicken sausage, casings removed (or use your favorite!)

8 oz

cremini mushrooms, stemmed and sliced

3/4 lb

asparagus spears, tough ends removed and cut into 1" pieces

1/4 cup

- 6 tablespoons pesto sauce*

Freshly grated parmesan, for serving