Easy Italian Sausage and Mushroom Ragu with Gnocchi
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Cook time: 
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Serves: 4 servings
This easy sausage and mushroom ragu comes together in under 30 minutes and is the perfect date night meal!
  • 4 links Carando Mild Italian Sausage Links, removed from casings
  • 8 ounces cremini mushrooms, chopped
  • ¼ cup red wine
  • 1 jar Bertolli Riserva Marinara with Parmigiano Reggiano
  • 1½ pounds packaged potato gnocchi
  • Parmigiano Reggiano for garnish
  1. Bring a large pot of water to a rolling boil. Season with salt, it should taste as salty as the sea.
  2. Heat a large non-stick skillet to a medium-high heat. Add in sausage,and using a wooden spoon, break the sausage into small pieces as you brown it.
  3. Once all the sausage is browned, transfer to a cutting board and chop finely. Add the sausage back to the pan, along with chopped mushrooms, reduce heat to medium. Season with a little bit of salt. Cook until mushrooms are cooked, about 4-5 minutes.
  4. Add red wine, cook until reduced, about 1-2 minutes. Add in marinara sauce, stir until combined with sausage and mushrooms, Simmer for 10 minutes.
  5. While the sauce simmer, cook the gnocchi in boiling water. Once the gnocchi float to the top, they are done cooking, it takes about 2-3 minutes.
  6. Toss the gnocchi in the sauce, transfer to serving platter and garnish with freshly grated parmigiano reggiano.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/easy-italian-sausage-mushroom-ragu-gnocchi/