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  2. vegetarian weeknight dinners

Gnocchi with pumpkin, amaretti and rocket

This gnocchi recipe has a lovely subtle, sweet crunch. It's vegetarian and ready in just 30 minutes, making it a great midweek meal for two. - by Alison Pickel
  • 05 Feb 2016
Gnocchi with pumpkin, amaretti and rocket
Cook: 30 Minutes - easy - Serves 2 - Vegetarian - egg-free - pregnancy-safe
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This gnocchi recipe has a lovely subtle, sweet crunch. It's vegetarian and ready in just 30 minutes, making it a great midweek meal for two.

Ingredients

250 g butternut pumpkin, cut into chunks (weighed after peeling)

150 ml whipping cream

freshly grated nutmeg

olive oil

1 tsp butter

1 small onion, finely chopped

2 garlic cloves, crushed

400 g gnocchi

1 tbsp grated parmesan or grana padano (or veggie alternative)

3 amaretti biscuits

2 handfuls rocket

½ lemon, juiced

Method

  1. Put the pumpkin 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 pumpkin (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 pumpkin 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 rocket with 1 tsp of olive oil and the lemon juice, and top each bowl with a handful.
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