Chicken sausage with whole wheat gnocchi in a white wine & garlic sauce with asparagus and cherry tomatoes

I used:

5 links mild chicken sausage

1 cup low sodium chicken broth

1 cup whole wheat gnocchi (per person)

1 cup cherry tomatoes

1/2 pound asparagus-trimmed

2 chopped garlic cloves

1/2 cup wine

1/4 ricotta

2 tablespoons fat free sour cream

bowl of ice water for blanching

In a quart pot filled with water, bring to a boil and add asparagus. cook for 4 -5 minutes and remove. Place into bowl of ice water and let stand for 3-4 minutes then remove.

Don't dump the water you used for the asparagus, use it to boil the gnocchi. cook gnocchi until they float to the surface then remove.

In a non stick skillet with 1 table spoon of olive oil drizzled into pan, om medium heat add chicken sausage links. Cook on all sides until browned.
When the last side is brown add chicken broth to pan and cover immediately and let simmer for 5 minutes.

Remove sausage and set aside.

Add white wine, ricotta, and sour cream to the pan and stir constantly for 1 minute.

Turn heat to low and simmer sauce for additional 5 minutes.

Slice and add sausage back into pan along with asparagus and tomatoes.

Mix gently and serve.