Wednesday, December 21, 2016

Fall Sausage Ragu with Gnocchi

We don't eat gnocchi very often, but I keep a box of them in the pantry. I came across this Publix Aprons recipe and decided to make it vegan. It was definitely fast, easy, filling and yummy. We enjoyed this dish and I will make it again, but it is different, the pumpkin is subtle but you can taste it.
  • 1 tablespoon olive oil
  • 1/2 cup sweet onion, chopped
  • 1/2 cup bell pepper, diced
  • 1 package Field Roast Italian sausage, cut into coins
  • 1 tablespoon Italian seasoning
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon kosher salt
  • 1 can fire-roasted tomatoes, undrained
  • 1 cup pumpkin puree (not pie mix)
  • 1 cup no-chicken chicken broth
  • 1 package (16 oz) gnocchi, cooked according to package directions

Preheat a large pan and add oil, onions and bell peppers. Cook about 2 minutes.

Add sausage, seasonings, crushed pepper and salt. Cook 4-5 minutes slightly browning sausage.

Stir in tomatoes, pumpkin, broth. Stir well and cook 5-6 minutes.

Add cooked gnocchi, cook until everything is good and hot.

Serve with a side salad or a nice piece of bread.


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