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Recipes
Fall Sausage Ragù with Gnocchi
8 servings
15 minutes total

Ingredients

  • 1 tablespoon olive oil
  • ½ cup prediced yellow onions
  • ½ cup prediced bell peppers
  • 1 lb mild Italian chicken (or pork) sausage, casing removed
  • 1 tablespoon Italian seasoning
  • 1 teaspoon pumpkin (or apple) pie spice*
  • ½ teaspoon crushed red pepper
  • ½ teaspoon kosher salt
  • 1 (14.5-oz) can fire-roasted diced tomatoes, undrained
  • 1 cup pumpkin puree
  • 1 cup reduced-sodium chicken stock (or broth)
  • 1 (16-oz) package gnocchi pasta

Steps

    1. Preheat large stockpot on medium-high 2–3 minutes. Place oil, onions, and peppers in pot; cook 2 minutes. Meanwhile, remove sausage casing by cutting almost in half lengthwise (butterfly); turn sausage over and peel casing away (wash hands).
    2. Add sausage, seasonings, red pepper, and salt; brown 3–4 minutes, stirring to crumble meat, and until no pink remains. Stir in tomatoes, pumpkin, stock, and gnocchi, then cover; reduce heat to medium and simmer 5–6 minutes, stirring occasionally, or until hot and gnocchi are tender. Serve.
    *NOTE: These spice blends are readily available during the fall months. Other times of the year, you can substitute with garam masala.

Amount per ⅛ recipe serving: Calories 220, Total Fat 4.5g, Sat Fat 1g, Trans Fat 0g, Chol 45mg, Sodium 970mg, Total Carb 29g, Fiber 4g, Sugars 3g, Protein 15g, Calc 6%, Vitamin A 80%, Vitamin C 15%, Iron 10%