Giant cous cous risotto

This recipe is inspired by a dish from Sardinia called fregola and mixed with some imagination.

Ingredients: giant cous cous (250 grams) or fregola, chopped butternut squash, mushrooms, sausages (one or two), 1/2 onion, olive oil, pepper, parsley, parmesan cheese.

Add chopped onion to a pan with olive oil for two minutes on a medium fire, add chopped butternut squash and mushrooms previously washed and chopped. Add sausages as well chopped with your hands in small pieces. Let it cook for 5/10 minutes until the sausages became red.

In a sauce pan boil some water with a beef cube stock.

Add giant cous cous to the pan and some stock from the sauce pan. Cover with a lid. Stir and add more stock a couple of times when it dries. When cous cous becomes soft enough you can serve your dish adding some pepper on the top, cheese and chopped parsley.

Butternut squash and mushrooms gnocchi

This is a tasty and delicous recipe which takes 10 minutes to prepare. It is healthy and good for vegetarians too, definitely a good meal to cook at lunch time or dinner time when you are alone or with friends.

Ingredients:

Butternut squash, mushrooms, 1/2 onion, garlic, cheese ( Parmesans or an other cheese) , gnocchi.

Chop the onion and a piece of garlic, add them to a pan with some extravirgin olive oil on a medium heat. After a couple of minutes when they become soft add mushrooms and small butternut squash pieces (I usually buy already chopped one). 

Let it cook for 10 minutes with a lid on. Smash the butternut squash with a fork when it gets softer.

In the mean time put a sauce pan with water on a high heat, when it boils add a nut of salt and drop gnocchi, they need to cook only for two minutes.

Once gnocchi are cooked drain them and mix them in the pan with the sauce, add some parmesan cheese on the top of it. Put them on a high heat for one more minute stiring them so that the cheese melts and if there is any water left it would dry.

The dish is ready to be served.