Baked Pumpkin & Cheesy Gnocchi
with Spinach, Rocket & Almond Salad
- Gluten
- Wheat
- Milk
- Almond
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Celebrate World Vegetarian Month and find your balance with our Meat-Free Marvels. Picture golden bundles of gnocchi smothered in a cheesy creamy sauce with sweet roasted veggies and drizzled with truffle oil. Now, if that hasn’t got your mouth watering, just wait until you tuck into the real thing. Unfortunately, this week’s Parmesan cheese was in short supply, so we’ve replaced it with Cheddar cheese. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
Ingredients
1
zucchini
1 bag
Peeled & Chopped Pumpkin
1 sachet
garlic & herb seasoning
1 packet
gnocchi
(Contains: Gluten, Wheat May be present: Soy)
2 clove
garlic
1 bag
parsley
1 bag
spinach & rocket mix
1 packet
light cooking cream
(Contains: Milk)
1 packet
Cheddar cheese
(Contains: Milk)
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Thickly slice zucchini into half-moons. Place zucchini and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle over garlic & herb seasoning and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. • Place gnocchi in a baking dish. Drizzle with some olive oil (2 tbs for 2 people / 1/4 cup for 4 people). Season, toss to coat and spread out evenly. Bake until golden, 15-18 minutes.
• While veggies and gnocchi are baking, finely chop garlic. Roughly chop parsley. • In a medium bowl, combine a drizzle of olive oil and the vinegar. Season, then top with rocket leaves.
TIP: Toss the salad just before serving to keep the leaves crisp!
• Remove gnocchi from oven and add garlic and light cooking cream, stirring to combine. Sprinkle over Cheddar cheese. • Return to oven and cook until slightly thickened, 4-6 minutes. • Gently stir roasted veggies through the gnocchi. Season to taste. • Meanwhile, toss the salad, then top with flaked almonds.
• Divide baked pumpkin and cheesy gnocchi between bowls. • Sprinkle with parsley and serve with rocket and almond salad. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the creamy, cheesy flavours, though some found it bland and suggested adding pesto or mustard for a boost.
- Ease of prep: Quick and simple to make with easy clean-up, but some struggled with cooking times for perfectly golden gnocchi.
- Suggestions: Several recommend boiling the gnocchi first, then pan-frying for better texture. Adding bacon or chicken was a popular tweak.
- Leftovers: Some found it dry when reheated; adding extra cream or milk helped maintain creaminess.
- Texture: Opinions varied on baked gnocchi; some loved the crispy exterior, while others found it too chewy or hard.
