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Tricolor Gnocchi with Sausage Ragu
L'ANTRO DELL'ALCHIMISTADescription
A great way to repurpose leftover sausage ragu, this recipe calls for tri-colored gnocchi, though any kind will do. The sauce is combined with ricotta cheese, peas and black olives and left to simmer before getting tossed with the nubs of cooked pasta. A sprinkle of Parmesan and chopped fresh rosemary finish the dish.
Ingredients
Directions
- Melt the butter in a saucepan, then add the ragu and cook for a few minutes on low heat.
- Add the ricotta cheese, peas, and black olives. Cook for approximately 10 minutes on low heat, stirring occasionally.
- Cook the gnocchi in a stockpot of boiling water and drain the gnocchi when they float to the surface.
- Place the gnocchi in the saucepan with the ragu and cook for a few minutes.
- Serve the gnocchi sprinkled with Parmesan cheese and rosemary.
NutritionView More
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| Calories460Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium830mg35% |
| Potassium115mg3% |
| Protein15g29% |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate67g22% |
| Dietary Fiber2g8% |
| Sugars0g0% |
| Vitamin A15% |
| Vitamin C6% |
| Calcium25% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.