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Fall Sausage Ragù with Gnocchi

Fall Sausage Ragù with Gnocchi
Total Time:
15 minutes


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)
1 (16-oz) package gnocchi pasta


  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.

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Nutritional Information

CALORIES (per 1/8 recipe) 220kcal; FAT 4.50g; SAT FAT 1.00g; TRANS FAT 0.00g; CHOL 45mg; SODIUM 970mg; CARB 29g; FIBER 4.00g; SUGARS 3g; PROTEIN 15g; CALC 6%; VIT A 80%; VIT C 15%; IRON 10%

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