Ingredients:
1 package gnocchi pasta (16 oz.)1 cup pumpkin puree
1 cup chicken broth
1 can fire-roasted tomatoes, diced and undrained
1/2 cup bell peppers, diced
1/2 cup yellow onions, diced
1 tbsp. olive oil
1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. crushed red pepper
1 tbsp. Italian seasoning
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Premio Sausage Fall Ragu With Gnocchi:
On the search for some warm, seasonal flavors to fill you up this fall? This hearty sausage ragu dish with gnocchi has all the fall flavoring to get you in the spirit for that cool, crisp weather. Here’s how to make your own:
1. Over medium-high heat on the stove, preheat a large stock pot for two to three minutes, then add in onions, peppers and oil and cook for two minutes. While vegetables cook, remove the sausage from its casings.
2. Add your sausages, seasonings, red pepper and salt to the pot and brown the meat for three to four minutes, stirring occasionally and breaking up the links into crumbles.
3. When sausage is browned and cooked fully with no pink, stir in pumpkin puree, tomatoes, chicken stock and gnocchi.
4. Reduce heat to medium, cover and simmer for five to six minutes until gnocchi becomes tender and flavors are well-blended. Stir and serve for a delicious fall-flavored dish.
Love the way Premio Mild Italian Sausage makes your ragu taste? You’ll savor all our sausage varieties.
Find Premio products in a store near you.