Pumpkin gnocchetti with amaretti sauce

For the sauce

• 15 g amaretti biscuits
• 100 ml milk
• salt

Crumble the amaretti into the milk in a saucepan, add a pinch of salt and bring to the boil. Remove from the heat, puree with an immersion blender and then pass through a sieve.

Put the rhubarb liqueur in a small saucepan and simmer gently until syrupy. Peel the pumpkin, remove the seeds and stringy fibres, slice the flesh thinly and stew over a low heat in a covered pot with a knob of