Baked Pumpkin & Parmesan Gnocchi

Name: Baked Pumpkin & Parmesan Gnocchi with Spinach, Rocket & Almond Salad
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Light Cooking Cream; 1 packet Peeled & Chopped Pumpkin; 2 Garlic; 1 packet Flaked Almonds; 1 Zucchini; 1 packet Gnocchi; 1 packet Parsley; 1 sachet Garlic & Herb Seasoning; 1 packet Parmesan Cheese; 1 packet Spinach & Rocket Mix; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Spinach, Rocket & Almond Salad

Get up to $200 off!

Picture golden bundles of gnocchi smothered in a cheesy creamy sauce with sweet roasted veggies. Now, if that hasn’t got your mouth watering, just wait until you tuck into the real thing.

Tags:

Chef's Choice

•Vegetarian

Allergens:

Milk

•Amandelnoten

•Gluten

•Hvede

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

Peeled & Chopped Pumpkin

Garlic

1 packet

Flaked Almonds

(Contains: Amandelnoten; May be present: Paranüsse, Kaschunüsse, Haselnüsse, Macadamia, Latte, Erdnüsse, Pecannüsse, Pine nut, Pistazien, Sesamsamen, Soja, Walnüsse.)

Zucchini

1 packet

Gnocchi

(Contains: Gluten, Hvede; May be present: Soja.)

1 packet

Parsley

1 sachet

Garlic & Herb Seasoning

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Spinach & Rocket Mix

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Calories758 kcal

Energy (kJ)3170 kJ

Fat30.1 g

of which saturates14.8 g

Carbohydrate94.3 g

of which sugars9.8 g

Dietary Fibre5.4 g

Protein24.7 g

Sodium1540 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

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 a generous drizzle of olive oil. Season with salt and pepper, 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 vinegar. Season to taste, then top with spinach & rocket mix (see ingredients).

TIP: Toss the salad just before serving to keep the leaves crisp!

• Remove gnocchi from oven, then add garlic and light cooking cream, stirring to combine. • Return to oven and cook until slightly thickened, 4-6 minutes. • Gently stir roasted veggies and half the Parmesan cheese through the gnocchi. Season to taste.

TIP: Add a splash of water if the gnocchi is looking dry!

• Toss the salad, then top with flaked almonds. •Divide creamy pumpkin and Parmesan gnocchi between bowls. Sprinkle with parsley and remaining Parmesan. • Serve with spinach, rocket and almond salad. Enjoy!