Simple Low Calorie Veggie Sausage Dish
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 453.59 g package vegetarian Italian sausages
- 453.59 g can crushed tomatoes
- 907.18 g can diced tomatoes
- 453.59 g package frozen cut green beans
- 453.59 g package gnocchi
- 4.92 ml olive oil
- 14.79 ml garlic powder
- 14.79 ml dried oregano
- 14.79 ml dried sweet basil leaves
- 14.79 ml parmesan cheese
- 4.92 ml crushed red pepper flakes (OMIT OR INCREASE TO TASTE)
directions
- Boil Gnocci.
- Chop sausages into 1/2 inch pieces, add oil to a frying pan, and put sausage into pan so each piece is lying flat, and simmer on low setting for 3-5 minutes, just until the sausage is browned to your liking (i tend to like mine almost black).
- Once the sausages are browned, add Crushed tomato and diced tomato directly into the pan, along with oregano, garlic, basil and parmesan cheese, red pepper if desired. Mix ingredients well and cover pan.
- Once the gnocci is boiled, drain it and add it along with the green beans to the sausage sauce mixture. the spices need 15-20 minutes to incorporate into the sauces.
- *Spicy lovers note: make this dish a day in advance, the red pepper flakes need much more time to spread into the mixture*.
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RECIPE SUBMITTED BY
I'm 26 and have been experimenting in the kithcen since I was 5 years old. Something always attracted me to the stove, and I aspire to run a professional kitchen someday.
I am a vegetarian, and enjoy recreating classic comfort foods without meat. THis means either using a meat substitute or making my own meat substitutes from scratch ( 2 years ago I made a home made vegetarian turkey and my friends carnivorous husband ate more of it than I did ) Most recently, I have become obsessed with low calorie cooking. My goals are to make the largest portions of food with as little fat and calories as possible without losing any flavor.
I developed, manufacturd and sell my own line of dry spice mixes in my community (http://www.allinthemix.net) . I started the company in February of 2006, and so far, it has gotten me a job running a snack bar for a Theater show, an article in a local magazine, and I have an opportunity to present my recipe's and business model to a local pub owner (later this week actually). I am also working on publishing some of my vegetarian and low calorie recipe's before this summer.