Creamy Sausage and Mushroom Gnocchi Skillet

Slice portobello mushrooms into 6 mm pieces. Cut turkey sausages into 2 cm rounds. Mince garlic and shallots finely.

Heat oil and butter in a large skillet over medium-high heat. Cook sausage rounds until browned, 4–5 minutes; set aside.

In the same skillet, sauté garlic and shallots over low heat until soft and translucent, 3–4 minutes, without browning.