ParentMap and PCC Natural Markets have partnered to produce an exciting web series called Healthy Kids Cook, designed to encourage families to make a healthy habit of cooking fresh food together in the kitchen, and to help explore the farm-to-table journey of some of your favorite foods.
In this episode, PCC Chef Jackie Freeman takes us on a field trip into the kitchen of Capitol Hill's Gnocchi Bar to make potato gnocchi with Chef/Owner Lisa Nakamura . Learn how wrap up a quick dinner with a fast and flavorful sausage ragu.
This sausage ragù comes together in about 30 minutes, and kids love it!
- 1 tablespoon olive oil
- 1 pound bulk Italian chicken sausage
- 1 cup chopped onions
- 2 cloves garlic, minced
- Pinch of red pepper flakes (optional)
- 1/2 cup chicken broth
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon chopped fresh basil
- Splash of balsamic vinegar
- Salt and pepper, to taste
- Prepared gnocchi or pasta, for serving (optional)
- Grated Parmesan cheese, for serving (optional)
Heat oil in a heavy saucepan over medium heat. Cook sausage, breaking into small pieces with a wooden spoon, until browned, about 10 minutes. Add onions and cook until tender, about 5 minutes. Stir in garlic and red pepper flakes and cook until fragrant, 1 to 2 minutes. Deglaze pan with broth.
Add crushed tomatoes and simmer, stirring often, for 20 minutes. Stir in basil, vinegar, salt and pepper.
Serve over prepared gnocchi or pasta and sprinkle with cheese.
Recipe by Jackie Freeman, PCC Chef