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
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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.
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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.
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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.
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Step 4
Add the squash sauce to the onion pan with the grated parmesan and warm together gently.
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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
