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Baked Pumpkin, Bacon & Parmesan Gnocchi
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Baked Pumpkin, Bacon & Parmesan Gnocchi

Baked Pumpkin, Bacon & Parmesan Gnocchi

with Spinach, Rocket & Almond Salad

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:
Easy Prep
Allergens:
Gluten
Wheat
Milk
Almond

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
DifficultyEasy

Ingredients

Serving amount

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, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

diced bacon

(May be present: Soy, Milk. )

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)3898 kJ
Fat42.6 g
of which saturates17.8 g
Carbohydrate98.3 g
of which sugars11.2 g
Protein36.8 g
Sodium2510 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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, then top with spinach & rocket mix.

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

3
3

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook bacon, breaking it up with a spoon, until golden, 4-5 minutes. • Remove gnocchi from oven, add bacon, 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 Cheddar cheese.through the gnocchi. Season to taste.

4
4

• Divide baked pumpkin and cheesy gnocchi between bowls. • Sprinkle with parsley and serve with rocket and almond salad. Enjoy!