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Creamy butternut squash gnocchi with rocket & amaretti crumble


There are some dishes that just feel like a hug in a bowl, and this is one of them. I still remember the first time I made it, after seeing it from Jamie Oliver, and it’s been a favourite in our kitchen ever since… especially yours.

It’s my go-to when we want something cosy but don’t want to spend hours cooking. The gnocchi turns soft and pillowy, the squash melts into the creamiest sauce, and then there’s that little sprinkle of crushed amaretti on top... sweet, crunchy, and somehow completely perfect.

I love that this is one of your favourites. I hope one day, when you make it in your own kitchen, it brings you the same comfort and warmth it’s always brought to ours and that with every bite, it reminds you of me.

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


Instructions:
  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!
💬 If you try it, let me know what you think — I’d love to hear your thoughts!
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