Publix Aprons Back to the Table: Fall Sausage Ragu with Gnocchi

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Fall Sausage Ragù with Gnocchi
Total Time – 15 minutes (Makes 8 Servings)

APRONS ADVICE
Complete your meal with fresh salad blend, garlic bread, and pumpkin pie for dessert. For a richer ragù: reduce heat to low in step 2 (do not add gnocchi). Cover and simmer for 1 hour, stirring occasionally; add gnocchi during last 5–6 minutes of cook time.

MEAL SHOPPING LIST
Meat
1 lb mild Italian chicken (or pork) sausage
Produce
1/2 cup prediced yellow onions
1/2 cup prediced bell peppers
Dry Grocery
1 cup pumpkin puree
1 (14.5-oz) can fire-roasted diced tomatoes
1 cup reduced-sodium chicken stock (or broth)
16 oz gnocchi pasta
1 teaspoon pumpkin (or apple) pie spice
From Your Pantry
1 tablespoon olive oil
1 tablespoon Italian seasoning
1/2 teaspoon crushed red pepper
1/2 teaspoon kosher salt

COOKING SEQUENCE
Prepare suggested sides (if serving)
Prepare ragù and begin to simmer (10 minutes)
Complete ragù; serve (5 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:
1. 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).
2. Add sausage, both seasonings, red pepper, and salt; brown 3–4 minutes, stirring to crumble meat, or until no pink remains.
3. 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.

CALORIES (per 1/8 recipe) 210kcal; FAT 4.5g; SAT FAT 1g; TRANS FAT 0g; CHOL 45mg; SODIUM 970mg; CARB 29g; FIBER 3g; SUGARS 4g; PROTEIN 15g; VIT A 80%; VIT C 15%; CALC 6%; IRON 10%

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