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Gnocchi with squash, amaretti and rocket

Name: Gnocchi with squash, amaretti and rocket
Total time: 30 min
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

30 minutes
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

Published: September 18, 2015 at 11:28 am

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.