Creamy Pumpkin & Parmesan Gnocchi

Name: Creamy Pumpkin & Parmesan Gnocchi with Almond Salad
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 zucchini; 1 bag Peeled & Chopped Pumpkin; 1 sachet garlic & herb seasoning; 1 packet gnocchi; 2 clove garlic; 1 bag parsley; ½ tsp balsamic vinegar; 1 bag spinach & rocket mix; 1 packet light cooking cream; 1 packet flaked almonds; 2 packet grated Parmesan cheese

with Almond Salad

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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.

The recent harsh weather conditions have impacted the zucchini grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.

Tags:

Easy Prep

•Veggie

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

(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

flaked almonds

(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

2 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

½ tsp

balsamic vinegar

Nutritional Values

per serving

Energy (kJ)3512 kJ

Fat36.3 g

of which saturates15.6 g

Carbohydrate97 g

of which sugars9.7 g

Protein28.9 g

Sodium2113 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Baking Dish

•Large Non-Stick 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 balsamic vinegar. Season, then top with spinach & rocket mix.

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

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook garlic until fragrant, 1 minute. • Add baked gnocchi, light cooking cream and 1/2 the grated Parmesan cheese. Cook, stirring, until thickened, 2 minutes. Season with pepper. • Gently stir through the roasted veggies.

• 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.