Gnocchi with squash, amaretti and rocket
Amaretti may seem like a strange addition to a savoury dish, but in this recipe for gnocchi with squash, amaretti and rocket, the subtle, sweet crunch really works. It's vegetarian and ready in just 30 minutes - perfect for a midweek meal
- (weighed after peeling) butternut squash
- 150ml whipping cream
- a grating nutmeg
- olive oil
- 1 tsp butter
- 1 small onionfinely chopped
- 2 cloves garliccrushed
- 400g gnocchi
- (or veggie alternative) grated to make 1 tbsp parmesan or grana padano
- 3 amaretti biscuits
- 2 handfuls rocket
- ½ lemonjuiced
Nutrition: per serving
- kcal700
- fat37.2g
- saturates22g
- carbs75.9g
- fibre6.3g
- protein12.2g
- salt1.8g
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.
