Gnocchi with Butternut Squash, Amaretti, and Rocket Recipe

I absolutely love sharing this Gnocchi with Butternut Squash, Amaretti, and Rocket Recipe with you because it’s one of those dishes that feels both comforting and a little fancy at the same time. The creamy, nutty squash sauce pairs beautifully with the soft gnocchi, while the amaretti biscuits add this unexpected crunch and hint of sweetness that I never thought would work so well in a savory dish. You’ll find this recipe perfect for cozy weeknights or when you want to impress friends with minimal fuss.

When I first tried this combination, I was amazed at how the bitterness of the rocket and the zesty lemon juice brighten up the whole plate, cutting through the richness in such a delightful way. The ingredients all come together to create a truly balanced meal, and once you get the hang of it, it’s quick to whip up and a real crowd-pleaser. Trust me, this Gnocchi with Butternut Squash, Amaretti, and Rocket Recipe will be a new favorite in your rotation.

this …

Ingredients You’ll Need

Each ingredient in this Gnocchi with Butternut Squash, Amaretti, and Rocket Recipe plays a key role—not just for flavor but also for texture and freshness. When you shop, look for ripe butternut squash with a firm skin and fresh rocket to make sure your dish shines.

• Butternut Squash: Choose a medium-sized squash with smooth skin; it roasts and purees beautifully into a creamy sauce.
• Whipping Cream: Adds richness to the sauce but you can substitute with half-and-half if you want to lighten things up.
• Nutmeg: Just a pinch brings warmth and depth; freshly grated nutmeg really elevates the flavors.
• Olive Oil: Use good-quality extra virgin for the best taste, especially when tossing the rocket.
• Butter: Adds a silky texture and helps soften the onions and garlic gently.
• Onion: Finely chopped to melt into the sauce without overpowering it.
• Garlic: Crushed for a subtle punch that warms the sauce.
• Gnocchi: Fresh or store-bought, whichever you prefer—just cook until tender.
• Parmesan or Grana Padano: Grated for a salty, savory finish in the sauce.
• Amaretti Biscuits: Crumbled over the top for a crunchy, almond-flavored surprise.
• Rocket (Arugula): Adds peppery brightness that contrasts the creamy gnocchi perfectly.
• Lemon Juice: Freshly squeezed to add zing and bring all the flavors alive.

Variations

I like to switch things up now and then with this Gnocchi with Butternut Squash, Amaretti, and Rocket Recipe depending on what’s in season or my mood. Feel free to experiment with some tweaks—you might discover your own favorite twist.

• Vegetarian Variation: Stick with the recipe as-is; it’s naturally vegetarian but swap parmesan for a vegan cheese alternative if needed.
• Herb Boost: Adding fresh sage or thyme to the squash sauce gives it an earthy aroma that I adore on chillier evenings.
• Nutty Crunch: Use toasted hazelnuts or walnuts instead of amaretti for a different but equally lovely texture.
• Dairy-Free: Replace cream with coconut milk and butter with olive oil for a dairy-free, but still luscious sauce.

How to Make Gnocchi with Butternut Squash, Amaretti, and Rocket Recipe

Step 1: Cook and Puree the Butternut Squash

Start by placing your peeled and chopped butternut squash chunks into a microwave-safe bowl with about 3 tablespoons of water. Cover it with clingfilm, and don’t forget to pierce the film to let steam escape. Microwave on high for about 12 to 15 minutes until the squash feels super soft when poked with a fork. This way, you avoid long roasting times and quickly get that sweet, tender base ready for the sauce. Blend the cooked squash with the whipping cream, a pinch of salt and pepper, and freshly grated nutmeg until silky smooth. This sauce is where most of the flavor magic happens, so take your time to get it just right!

Step 2: Sauté Onion and Garlic Gently

While the squash is cooking, heat 1 teaspoon of olive oil and the butter in a pan over low heat. Add your finely chopped onion and crushed garlic, and cook slowly until soft and fragrant but definitely not browned—this keeps the flavors mellow and sweet. Stir occasionally to prevent sticking. This part adds a lovely savory depth to your final sauce, so patience here pays off.

Step 3: Cook the Gnocchi

Bring a large pot of salted water to a rolling boil. Drop your gnocchi in and cook for 3 to 4 minutes or until they float gently to the surface, indicating they’re perfectly tender. Scooping them out right away keeps them from becoming mushy. I like to reserve a ladle of the cooking water before draining since it’s perfect for loosening up the sauce later if needed.

Step 4: Combine Sauce and Finish

Pour your creamy butternut squash puree into the pan with the softened onions and garlic, then add the grated parmesan or grana padano. Warm everything together gently—no boiling here, just enough heat to marry the flavors and melt the cheese into an indulgently smooth sauce. Toss in the drained gnocchi, stirring carefully to coat each piece. If the sauce feels too thick, gradually stir in the reserved cooking water to loosen it just right.

Step 5: Add the Final Touches

Dish out the gnocchi and sauce into shallow bowls. Crumble amaretti biscuits over the top — this little surprise adds a delicate crunch that I absolutely adore. Toss the rocket with a teaspoon of olive oil and a squeeze of fresh lemon juice, then pile it on the plates. The fresh, peppery rocket paired with lemon’s brightness really cuts through the creamy sauce and finishes the dish with a refreshing note.

How to Serve Gnocchi with Butternut Squash, Amaretti, and Rocket Recipe

Garnishes

I’m a big fan of crumbling amaretti biscuits right on top because their almond flavor and crunch bring this unexpected joy with every bite. I also love to add a little extra parmesan or some toasted pine nuts for added texture. A few lemon wedges on the side don’t hurt either, especially for those who want an extra zing of fresh citrus.

Side Dishes

This gnocchi dish pairs wonderfully with a simple green salad or a crisp marinated vegetable side like roasted beets or fennel. Lightly toasted crusty bread is great for soaking up every last bit of sauce. When I want to keep things cozy, I serve it with sautéed greens like spinach or cavolo nero.

Creative Ways to Present

For special dinners, I’ve plated this gnocchi with the rocket on one side of the bowl and scattered crumbled amaretti biscuits artistically around. Adding edible flowers or microgreens can add an elegant touch. Serving it in shallow pasta bowls instead of plates helps highlight the creaminess and makes it feel extra special.

Make Ahead and Storage

Storing Leftovers

If you have leftovers—and you might because this recipe makes generous portions—I store them in an airtight container in the fridge for up to two days. The sauce will thicken a bit, so I recommend gently reheating with a splash of cream or water to bring back that lovely silky texture.

Freezing

I’ve frozen the roasted butternut squash puree on its own before, which freezes beautifully and can be thawed quickly whenever you want to make the sauce. However, I don’t recommend freezing the gnocchi with sauce together, as the texture can suffer after thawing.

Reheating

To reheat, warm the gnocchi and sauce gently in a pan over low heat with a splash of reserved or fresh cream to avoid drying out. Stir frequently so the sauce stays smooth and the gnocchi doesn’t stick. Adding fresh rocket just before serving helps keep the peppery freshness alive even in leftovers.

FAQs

Final Thoughts

This Gnocchi with Butternut Squash, Amaretti, and Rocket Recipe holds a special place in my heart because it shows how simple ingredients can be transformed into something truly extraordinary. It’s easy enough for a weeknight but also impressive enough to serve to guests without breaking a sweat. Honestly, sharing this dish reminds me of cozy dinners with friends, where the conversation flows as easily as the creamy sauce. Give it a try—you’re going to love how every bite feels like a warm, comforting hug.

Print