Butternut Squash, Caramelised Onion and Sage Gnocchi Sardi. Vegetarian Recipe.

It’s time to share the three my fave pasta recipes that I never shared before:

Orecchiette with Broccoli and Sausages.

Butternut Squash, Caramelised Onion and Sage Gnocchi Sardi. 

Bucatini with Anchovy, Parsley and Sourdough Bread Crispy Crumbs

They are little bit unusual and may differ from the pasta dishes from our trendy menus. But trust me you will love them from first bite. Enjoy these quick and easy meals, delicious at the same the time to brighten up the day and make our receptors sing. Like those dishes from our favorite restaurants.

Recipe Number 1: Butternut squash, caramelised onion and sage Gnocchi Sardi.

Sweet caramelized onion, rich in umami salty cheese, melting in your mouth honey pumpkin, aromatic crispy sage with a slight bitter note, and a good splash of Jerez vinegar to make the taste more complex. The all five tastes together, puzzle is formed.

Butternut Squash, Caramelised Onion and Sage Gnocchi Sardi
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Butternut Squash, Caramelised Onion and Sage Gnocchi Sardi

Recipe by Leno RegushCourse: Main, Pasta dishCuisine: ItalianDifficulty: Easy
Servings

3

servings
Prep time

10

minutes
Cooking time

15

minutes

Sweet caramelized onion, rich in umami salty cheese, melting in your mouth honey pumpkin, aromatic crispy sage with a slight bitter note, and a good splash of Jerez vinegar to make the taste more complex. The all five tastes together, puzzle is formed.

Ingredients

  • 300g short small pasta (I use Gnocchi Sardi or orecchiette)

  • 2 cups sweet butternut squash chopped into 1cm cubes

  • 1 brown onion, sliced

  • bunch of sage, stems removed (about 1 cup of sage leaves)

  • 2 Tbs Jerez vinegar (sherry vinegar)

  • 2 Tbs olive oil

  • Salt

  • Black pepper

  • Parmigiano-Reggiano or Grana Padano cheese, grated

Directions

  • Cook the pasta al dente following the directions on the packaging. Reserve one cup of pasta water.
  • Meanwhile: Preheat sauté pan, add one tablespoon olive oil and onion, sprinkle with a pinch of salt. Cook until onion is soft and has brown edges. Add another tablespoon of olive oil and pumpkin chopped into small cubes. Cook until pumpkin al-dente, stirring time to time, add sage and cook a few minutes more. If you like crispy sage, prepare it separately. Add Jerez vinegar and let it evaporate.
  • Transfer the pasta to vegetables, add a good splash of pasta water, then toss gently until olive oil and pasta water creates rich silky sauce. Serve immediately with generous shavings of cheese and black pepper. Enjoy!
 

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