I know what you’re going to say – ‘Amaretti biscuits on a savoury dish? That sounds disgusting’. Well, unless you’re american in which case you’ll be saying ‘Oooh good idea, let’s throw on some marshmallows too’.
I jest, though seriously guys, sweet potatoes with marshmallows, what IS that about?
This dish on the face of it seems far too sweet, as squash itself is sweet enough when blended into a sauce, but I promise you, this works.
There’s no need to go overboard with the amaretti – just a sprinkle provides the texture this dish needs and an almondy note.
- 250g 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
- lemon ½, juiced
- salad leaves
- 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.
- 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.
- 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.
- Add the squash sauce to the onion pan with the grated parmesan and warm together gently.
- 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 salad with 1 tsp of olive oil and the lemon juice, and top each bowl with a handful.