Gnocchi with squash and amaretti

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.

Gnocchi with squash and amaretti
Serves 2
Write a review
Print
Total Time
30 min
Total Time
30 min
2043 calories
245 g
171 g
83 g
81 g
42 g
745 g
2741 g
15 g
0 g
36 g
Nutrition Facts
Serving Size
745g
Servings
2
Amount Per Serving
Calories 2043
Calories from Fat 731
% Daily Value *
Total Fat 83g
127%
Saturated Fat 42g
208%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 27g
Cholesterol 171mg
57%
Sodium 2741mg
114%
Total Carbohydrates 245g
82%
Dietary Fiber 13g
52%
Sugars 15g
Protein 81g
Vitamin A
303%
Vitamin C
86%
Calcium
187%
Iron
51%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 250g butternut squash (weighed after peeling)
  2. whipping cream 150ml
  3. nutmeg a grating
  4. olive oil
  5. butter 1 tsp
  6. onion 1 small, finely chopped
  7. garlic 2 cloves, crushed
  8. gnocchi 400g
  9. parmesan or grana padano (or veggie alternative) grated to make 1 tbsp
  10. amaretti biscuits 3
  11. lemon ½, juiced
  12. salad leaves
Instructions
  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.
  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.
  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.
  4. Add the squash sauce to the onion pan with the grated parmesan and warm together gently.
  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 salad with 1 tsp of olive oil and the lemon juice, and top each bowl with a handful.
Adapted from Olive Magazine
beta
calories
2043
fat
83g
protein
81g
carbs
245g
more
Adapted from Olive Magazine
Full As An Egg http://fullasanegg.org/