This creamy gnocchi is so good, we’ll bet our hats everyone in the family will love it. Patience is a virtue when it comes to letting the cooked gnocchi dry off a little before pan frying it - it will make the resultant dumplings all the more crispy and delicious.
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/ Serving 5 people
/ Serving 5 people
baby spinach leaves
pine nuts(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
ricotta(ContainsMilkMay be present Peanuts, Tree Nuts)
Preheat the oven to 200°C/180°C fan-forced. Bring a full pot of salted water to the boil. To prepare the ingredients, remove the pumpkin skin and chop the pumpkin into 1 cm cubes. Remove the middle bacon rind and slice the middle bacon into 1 cm squares. Peel and crush the garlic, and wash the baby spinach. Lastly, pick the parsley leaves and finely chop.
Toss the pumpkin in half of the olive oil and season with salt and pepper. Place in a single layer on a lined oven tray. Cook in the oven for 20-25 minutes or until tender.
Meanwhile, add the gnocchi to the boiling water and cook until the gnocchi floats to the surface, this should take approximately 2-3 minutes. Drain and pat dry with a clean tea towel, this will help the gnocchi crisp up in the pan.
Place a large frying pan over a medium heat and toast the pine nuts until golden. Set aside in a bowl.
Heat the remaining olive oil in the same large frying pan. Add the middle bacon and cook for 4-5 minutes or until slightly crispy. Transfer the bacon to the bowl with the pine nuts. Return the pan to the heat and add the gnocchi, frying for 5-6 minutes or until golden. Add the garlic and cook for 1 minute or until fragrant. Remove from the heat and stir through the ricotta and milk. Season to taste with salt and pepper. Gently stir through the pumpkin, bacon, pine nuts and the baby spinach, if you like.
To serve, divide the gnocchi between plates. Garnish with the fresh parsley.