Description
A delicious and comforting dish featuring tender gnocchi served with a creamy butternut squash sauce, infused with subtle nutmeg and parmesan, then topped with crunchy amaretti biscuits and fresh, zesty rocket salad. This recipe combines smooth, sweet squash with savory and nutty flavors to create a unique and satisfying meal.
Ingredients
Scale
Squash Sauce
- 250g butternut squash, peeled and cut into chunks
- 150ml whipping cream
- Freshly grated nutmeg, to taste
- Olive oil, 1 tsp
- 1 tsp butter
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- Salt and pepper, to season
Main
- 400g gnocchi
- 1 tbsp parmesan or Grana Padano, grated
- 3 amaretti biscuits, crumbled
- 2 handfuls rocket (arugula)
- 1 tsp olive oil (for rocket)
- Juice of 1 lemon (for rocket)
Instructions
- Prepare the Squash: Place the butternut squash chunks into a microwave-safe bowl with 3 tablespoons of water. Cover with clingfilm, pierce once to vent, then microwave on high for 12-15 minutes until very soft. Transfer the cooked squash along with any remaining water to a food processor or blender, add whipping cream, season with salt and pepper, and grate over some fresh nutmeg. Blend until smooth to create a creamy squash sauce.
- Sauté Aromatics: Heat 1 teaspoon of olive oil and 1 teaspoon of butter in a frying pan over low heat. Add the finely chopped onion and crushed garlic and cook gently until softened but not browned, about 5-7 minutes.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook for 3-4 minutes until they rise to the surface and are tender. Drain, reserving a ladle of the cooking water.
- Combine Sauce and Aromatics: Stir the smooth squash sauce into the pan with the softened onion and garlic. Add the grated parmesan or grana padano and gently warm the mixture, stirring until combined and heated through.
- Mix Gnocchi and Sauce: Add the drained gnocchi directly into the squash sauce pan. Toss to coat evenly. If the sauce is too thick, add a splash of the reserved gnocchi cooking water to loosen it.
- Prepare and Assemble: Divide the gnocchi and sauce between two shallow bowls. Crumble the amaretti biscuits over the top. Toss the rocket leaves with 1 teaspoon of olive oil and the lemon juice, then sprinkle over each serving as a fresh and tangy garnish.
Notes
- You can substitute amaretti biscuits with crushed walnuts or hazelnuts if unavailable for a different crunch.
- For a lighter dish, use half cream and half milk or a low-fat cream alternative.
- Ensure gnocchi is cooked just until it floats to avoid overcooking and becoming mushy.
- This dish is best served immediately for optimal texture and flavor contrast between warm gnocchi and fresh rocket.
- Microwaving the squash speeds up cooking, but you can roast it in the oven at 200°C (400°F) for 25-30 minutes as an alternative.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 65 mg
