This is the main content.
Recipes
Fall Sausage Ragù with Gnocchi
8 servings
20 minutes total

Ingredients

  • 1 tablespoon olive oil
  • ½ cup diced fresh yellow onions
  • ½ cup tri-pepper mix (diced fresh green, red, and yellow bell peppers)
  • 1 lb mild Italian chicken (or pork) sausages
  • 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 diced fire-roasted tomatoes
  • 1 cup pumpkin puree
  • 1 cup reduced-sodium chicken broth (or stock)
  • 1 (16 oz) package potato gnocchi

Steps

    1. Preheat large stockpot on medium-high 2–3 minutes. Place oil, onions, and tri-pepper mix in pot; cook and stir 2 minutes. Meanwhile, cut sausages almost in half lengthwise, turn over, and peel away casings (wash hands).
    2. Add sausage, Italian seasoning, pie spice, red pepper, and salt to pot; cook 3–4 minutes, stirring to crumble meat, until no pink remains and sausage is 165°F. Stir in tomatoes (do not drain), pumpkin, broth, and gnocchi. Cover, reduce heat to medium, and simmer 5–6 minutes, stirring occasionally, until gnocchi are tender and flavors are blended. Serve.

Amount per ⅛ recipe serving: Calories 220, Total Fat 4.5g, Sat Fat 1g, Trans Fat 0g, Chol 45mg, Sodium 1020mg, Total Carb 29g, Fiber 3g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 14g, Vitamin D 0%, Calc 6%, Iron 10%, Potassium 2%