• 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


  • 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.


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