Description
This comforting and elegant recipe features tender gnocchi tossed in a creamy butternut squash sauce enhanced with nutmeg and parmesan. A crispy crumble of amaretti biscuits adds a delightful texture contrast, while fresh rocket dressed with lemon juice and olive oil brings a peppery, vibrant finish. Perfect for a quick yet impressive meal.
Ingredients
Scale
Squash Sauce
- 250g butternut squash, peeled and cut into chunks
- 150ml whipping cream
- Freshly grated nutmeg, to taste
- Salt and pepper, to season
Base
- 1 tsp olive oil
- 1 tsp butter
- 1 onion, finely chopped
- 2 garlic cloves, crushed
Main
- 400g gnocchi
- 1 tbsp grated parmesan or grana padano
Topping and Garnish
- 3 amaretti biscuits, crumbled
- 2 handfuls rocket (arugula)
- 1 tsp olive oil (for dressing rocket)
- Juice of 1 lemon
Instructions
- Prepare the squash sauce: Place the butternut squash chunks with 3 tablespoons of water in a microwave-safe bowl. Cover with clingfilm, pierce once, and microwave on high for 12-15 minutes until very soft. Transfer the softened squash and any water to a food processor or blender, add the whipping cream, season with salt and pepper, and grate over some fresh nutmeg. Blend until you have a smooth sauce.
- Sauté aromatics: While the squash cooks, heat 1 tsp of olive oil and 1 tsp 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.
- Cook the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook for 3-4 minutes until they float and are tender. Reserve a ladle of the cooking water, then drain the gnocchi.
- Combine sauce and aromatics: Add the prepared squash sauce to the pan with the softened onion and garlic. Stir in the grated parmesan and warm everything gently together on low heat.
- Mix gnocchi with sauce: Transfer the cooked gnocchi into the pan with the squash sauce. Stir well to coat the gnocchi evenly. If the sauce feels too thick, loosen it with a splash of the reserved gnocchi cooking water.
- Serve and garnish: Divide the sauced gnocchi between two shallow bowls. Crumble the amaretti biscuits over the top for a crunchy texture. Toss the rocket leaves with 1 tsp olive oil and the lemon juice, then generously top each bowl with the dressed rocket before serving.
Notes
- Microwaving the squash helps speed up the cooking process compared to roasting.
- If you don’t have amaretti biscuits, crushed toasted walnuts or pecans can be a good alternative for crunch.
- Adjust nutmeg quantity to your preference as it strongly influences the flavor.
- Use fresh parmesan or grana padano for best flavor when melting into the sauce.
- The lemon-dressed rocket adds a fresh, peppery balance to the creamy gnocchi.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 55 mg
