Baked Pumpkin & Cheesy Gnocchi

Name: Baked Pumpkin & Cheesy Gnocchi with Spinach, Rocket & Almond Salad
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 zucchini; 1 bag Peeled & Chopped Pumpkin; 1 sachet garlic & herb seasoning; 1 packet gnocchi; 2 clove garlic; 1 bag parsley; drizzle vinegar (balsamic or white wine); 1 bag spinach & rocket mix; 1 packet light cooking cream; 1 packet Cheddar cheese; 1 packet flaked almonds

with Spinach, Rocket & Almond Salad

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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!

Tags:

Veggie

•Climate Superstar

Allergens:

Gluten

•Wheat

•Milk

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

zucchini

1 bag

Peeled & Chopped Pumpkin

1 sachet

garlic & herb seasoning

1 packet

gnocchi

2 clove

garlic

1 bag

parsley

1 bag

spinach & rocket mix

1 packet

light cooking cream

1 packet

Cheddar cheese

1 packet

flaked almonds

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)3510 kJ

Fat35.9 g

of which saturates15.3 g

Carbohydrate97.5 g

of which sugars10.7 g

Protein29.8 g

Sodium2079 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

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.