Orzo with Rancho Gordo Puglia Lentils and Calabrian Chilies
An Italian comfort dish with Rancho Gordo lentils, orzo, Calabrian chili paste, and a splash of balsamic. Simple ingredients, deep flavor, and a kid-approved favorite.
TABLE OF CONTENTS
🍂 Borlotti Bean Ragu with Pumpkin Gnocchi, Roasted Sweet Potato, Heirloom Tomato & Toasted Pecans
A cozy-meets-elevated Italian-inspired dinner that turns leftovers into gold — creamy beans, roasted sweet potato, fresh heirloom tomato, and buttery sage all tangled up with pumpkin gnocchi and toasted pecans.
It started as a fridge clean-out — a little container of borlotti beans, a handful of roasted sweet potato, a few fresh sage leaves from the garden. Then my brother-in-law handed me one of his heirloom tomatoes, still warm from the sun, and I knew exactly where this was headed.
This dish is the best kind of kitchen alchemy — using what you have and transforming it into something that feels intentional, beautiful, and deeply satisfying. The beans make it creamy, the gnocchi bring comfort, and the sweet-acidic pop of tomato cuts through the richness just enough. Toasted pecans on top add the final touch — that little crunch that makes you close your eyes and say yes.
Ingredients (Serves 3–4)
- 2 cups cooked borlotti beans, with some of their broth
- 1 package pumpkin gnocchi (fresh or shelf-stable)
- 1 cup roasted sweet potato, roughly chopped
- ½ cup browned or caramelized onion
- 1 medium heirloom tomato, chopped (or a mix of small ones)
- ⅓ cup toasted pecans, roughly chopped
- 3 Tbsp extra-virgin olive oil, divided
- 1 Tbsp butter
- 1 small shallot or onion, finely chopped
- 2 cloves garlic, minced
- 1 Tbsp tomato paste (or ½ cup crushed tomatoes if you prefer more sauce)
- ¼ cup white wine (or a splash of balsamic vinegar)
- 8–10 fresh sage leaves
- Salt, black pepper, and chili flakes to taste
- Pecorino Romano or Parmigiano Reggiano, for finishing
Directions
1. Toast the Pecans
In a dry skillet over medium heat, toast pecans for 3–4 minutes until fragrant. Remove and set aside.
2. Crisp the Sage
In the same skillet, heat 2 Tbsp olive oil. Add sage leaves and fry until crisp — 30–45 seconds. Transfer to a paper towel and reserve the infused oil.
3. Build the Base
Add chopped shallot to the skillet and cook until translucent, 3–4 minutes. Stir in garlic and tomato paste; let it caramelize and darken slightly.
4. Deglaze and Simmer
Pour in white wine or balsamic to deglaze. Add borlotti beans (and a bit of their broth), roasted sweet potato, browned onion, and chopped heirloom tomato. Simmer for 10–12 minutes, stirring occasionally. Mash a few beans and potatoes to thicken into a rustic ragu.
5. Cook the Gnocchi
Meanwhile, boil salted water and cook pumpkin gnocchi until they float (2–3 minutes). Transfer directly to the skillet with a splash of the cooking water.
6. Finish the Sauce
Add butter and the remaining tablespoon of olive oil. Toss gently until glossy and fully coated. Season with salt, black pepper, and chili flakes.
7. Serve
Spoon into shallow bowls, top with crispy sage, sprinkle with toasted pecans, and finish with a generous handful of grated Pecorino. A drizzle of olive oil or aged balsamic seals the deal.
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