13587

Gnocchi with squash, amaretti and rocket

  • serves 2
  • Easy

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.

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Ingredients

  • butternut squash (weighed after peeling)
  • whipping cream 150ml
  • nutmeg a grating
  • olive oil
  • butter 1 tsp
  • onion 1 small, finely chopped
  • garlic 2 cloves, crushed
  • gnocchi 400g
  • parmesan or grana padano (or veggie alternative) grated to make 1 tbsp
  • amaretti biscuits 3
  • rocket 2 handfuls
  • lemon ½, 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.

Nutritional Information

  • Kcals 700
  • Carbs 75.9g
  • Protein 12.2g
  • Fat 37.2g
  • Salt 1.8g
  • Saturates 22g
  • Fibre 6.3g
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