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Cooking
Gnocchi with Butternut Squash Noodles, Sage and Italian Salsiccia
· 4 servings
Side
Prepare the potato gnocchi however you normally would. Some people boil them, but we like to pan-fry them in a little oil until nicely golden. That way they turn out crispy and even tastier. Set the fried gnocchi aside.
Roast the squash in the oven
Roast the spaghetti squash until soft. Scoop out the seeds and the soft roasted flesh.
Fry the sausage
In a pan, fry the finely chopped shallot in a little oil. Squeeze the salsiccia pieces straight out of their casing into the pan. Fry on all sides. Add the squash.
You can add cream
Add finely chopped sage, about five leaves. Warm everything through thoroughly together. If it looks like there's not enough "sauce" in the pan, add a splash of water or cream.
Mix it all together
Return the gnocchi to the pan with the squash mixture. Stir so the gnocchi get coated in the squash mixture. Season to taste, warm through and serve.
Tip:
Garnish the plate with finely chopped fresh sage and crispy sage leaves. To make these, heat oil in a small pan and fry fresh sage leaves in it until crisp.