Sausage Ragu with Ricotta Gnocchi
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade ricotta gnocchi tossed with a rich sausage and tomato ragu flavored with red wine, fennel, and rosemary. Despite its sophisticated taste, this Italian comfort food comes together in just over an hour. Topped with Parmesan for a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 carrot (peeled and finely chopped)
- 1 stalk celery (finely chopped)
- 1/2 small onion (finely chopped)
- 1 clove garlic (finely chopped)
- 6 sausages (high quality coarsely ground and casings removed)
- 1/2 cup (125ml) red wine
- 2.5 cups (550g) pureed tomatoes/passata
- 1/2 cup (125ml) water
- 1 tbsp fennel seeds
- 1 sprig rosemary
- 1 bay leaf
- Salt and pepper
- 14 oz (400g) ricotta
- 3 eggs
- 1 & 3/4 - 2 cup (250-300g) flour
- 1/2 cup (20g) parmesan (freshly grated)
- 1 pinch salt and pepper
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 20m
- Sodium
- 580mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 814mg
- Calcium
- 242mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 580MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.