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Fall Sausage Ragù with Gnocchi
Servings: 8
Total Time: 15 minutes
Ingredients
1 tablespoon olive oil
1/2 cup prediced yellow onions
1/2 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*
1/2 teaspoon crushed red pepper
1/2 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)
16 oz gnocchi pasta
Steps
Preheat large stockpot on medium-high 2–3 minutes. Place oil, onions, and peppers in pan; cook 2 minutes. Meanwhile, remove sausage casing by cutting almost in half lengthwise (butterfly); turn sausage over and peel casing away (wash hands).
Add sausage, both seasonings, red pepper, and salt; brown 3–4 minutes, stirring to crumble meat, or 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.