Fall Sausage Ragu with Gnocchi (Publix Recipe)
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Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,481.8
- Total Fat: 111.4 g
- Cholesterol: 348.6 mg
- Sodium: 9,204.0 mg
- Total Carbs: 268.7 g
- Dietary Fiber: 22.6 g
- Protein: 84.1 g
View full nutritional breakdown of Fall Sausage Ragu with Gnocchi (Publix Recipe) calories by ingredient
Introduction
CALORIES (per 1/8 recipe) 210kcal; FAT 4.50g; SAT FAT 1.00g; TRANS FAT 0.00g; CHOL 45mg; SODIUM 970mg; CARB 29g; FIBER 3.00g; SUGARS 4g; PROTEIN 15g; CALC 6%; VIT A 80%; VIT C 15%; IRON 10% CALORIES (per 1/8 recipe) 210kcal; FAT 4.50g; SAT FAT 1.00g; TRANS FAT 0.00g; CHOL 45mg; SODIUM 970mg; CARB 29g; FIBER 3.00g; SUGARS 4g; PROTEIN 15g; CALC 6%; VIT A 80%; VIT C 15%; IRON 10%Number of Servings: 1
Ingredients
-
4 link, 4/lb Italian Sausage, pork
1 cup Pumpkin Puree- Libby's Easy Pumpkin Pie Mix (by SUGAR5783)
.5 cup, chopped Onions, raw
0.5 cup Bell Pepper, Orange (by GGM007)
1.5 cup Muir-Glen Organic Diced Tomatoes, Fire Roasted
1 cup (8 fl oz) Chicken Broth
3 cup Mediterranea Potato Gnocchi
1.5 serving 2 tsp Italian Seasoning (by JULIE1933)
1 tsp Pumpkin Pie spice
1 tbsp Extra Virgin Olive Oil
0.5 tsp Diamond Crystal Kosher Salt (by LADYJOY3)
Directions
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.
Serving Size: makes 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user HAZARDOUSSMOKER.
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.
Serving Size: makes 8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user HAZARDOUSSMOKER.