Gnocchi with squash, amaretti and rocket
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 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
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.
