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  • 250g (weighted after peeling) butternut squash
    cut into chunks
  • 150ml whipping cream
  • nutmeg
  • olive oil
  • 1tsp butter
  • 1 onion
    finely chopped
  • 2 garlic
    crushed
  • 400g gnocchi
  • 1tbsp parmesan or grana padano
  • 3 amaretti biscuits
  • 2 rocket
  • lemon
    juiced

Nutrition: per serving

  • kcal700
  • fat37.2g
  • saturates22g
  • carbs75.9g
  • fibre6.3g
  • protein12.2g
  • salt1.8g
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Method

  • step 1

    Put the squash in a microwaveable bowl with 3 tbsp of water. Cover with clingfilm, pierce once, then microwave on high for 12-15 minutes until really soft. Tip the squash (plus any water) into a small food processor or blender (or use a stick blender) with the cream and season. Grate over a little fresh nutmeg, then whizz to a smooth sauce.

  • step 2

    Meanwhile, put 1 tsp of oil in a frying pan with the butter, onion and garlic and cook gently over a low heat until softened but not coloured.

  • step 3

    Bring a large pan of salted water to the boil. Tip the gnocchi into the pan once boiling and cook for 3-4 minutes until tender.

  • step 4

    Add the squash sauce to the onion pan with the grated parmesan and warm together gently.

  • step 5

    When the gnocchi is ready, drain reserving a ladle of the cooking water. Tip the gnocchi straight into the sauce, and stir to coat – if the sauce is a little thick add a splash of the cooking water. Divide the gnocchi between 2 shallow bowls and crumble over the amaretti biscuits. Toss the rocket with 1 tsp of olive oil and the lemon juice, and top each bowl with a handful.

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Comments, questions and tips (1)

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gdd4qddfch_N88-Pbr

question

How much squash do you use it doesn’t say in the ingredients it just says weighed after peeling but no weight

olive-magazine

Hi, thanks for your question and for spotting this. It should say 250g butternut squash, cut into chunks. We'll get the recipe updated to show this. We hope this helps. Best wishes, the olive team.

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