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Creamy Butternut Squash Gnocchi with Rocket & Amaretti Crumble


There are some dishes that instantly feel like a hug in a bowl, and this one definitely makes that list. I first discovered it through Jamie Oliver, and it’s become one of my go-to comfort meals... especially when I want something cosy without spending hours in the kitchen. Soft, pillowy gnocchi, a velvety squash sauce, and a surprising crunch from crushed amaretti biscuits… trust me, it just works. 

Ingredients:

  • 300–350g prepared butternut squash, peeled and diced
  • 3 tbsp water
  • 3 tbsp double cream
  • Freshly grated nutmeg (just a pinch)
  • Salt & black pepper
  • 1 tsp olive oil (plus 1 tsp extra for the rocket)
  • 15g butter
  • 1 small onion, finely diced
  • 1 garlic clove, crushed
  • 500g fresh gnocchi
  • 30g grated parmesan
  • 2 amaretti biscuits, crumbled
  • A couple of handfuls of rocket leaves
  • Juice of ½ lemon


Method:
  1. Cook the Squash: Place the diced squash into a microwave-safe bowl with 3 tablespoons of water. Cover tightly with cling film and pierce once to release steam. Microwave on high for 12–15 minutes, or until the squash is very soft.
  2. Blend into a Sauce: Tip the cooked squash (water included!) into a blender or food processor. Add the double cream, season with salt and pepper, and grate in a little nutmeg. Blend until completely smooth and velvety.
  3. Sauté the Base Flavour: Heat 1 teaspoon of oil with the butter in a frying pan over low heat. Add the onion and garlic, cooking gently until softened but not browned. This adds lovely sweetness.
  4. Cook the Gnocchi: Bring a large pan of salted water to the boil. Add the gnocchi and cook for 3–4 minutes, until tender and floating.
  5. Combine the Magic: Pour the squash sauce into the pan with the softened onion and garlic. Add the grated parmesan and warm gently, stirring. If the sauce feels thick, add a splash of gnocchi cooking water.
  6. Mix it All Together: Drain the gnocchi, keeping back a ladleful of the cooking water just in case. Tip the gnocchi straight into the sauce and stir so each piece gets coated beautifully.
  7. Finish and Serve: Divide the gnocchi into shallow bowls. Crumble over the amaretti biscuits for a gorgeous sweet crunch. Toss the rocket with 1 teaspoon of olive oil and the lemon juice, then place a generous handful on top of each bowl.
  8. Serve immediately and enjoy, preferably curled up on the sofa while watching your favourite show. Bon appétit!
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