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Baked Pumpkin & Cheesy Gnocchi
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Baked Pumpkin & Cheesy Gnocchi

Baked Pumpkin & Cheesy Gnocchi

with Spinach, Rocket & Almond Salad

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:
Quick Prep
Veggie
Climate Superstar
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. )

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

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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

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 the vinegar. Season, then top with rocket leaves.

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

3
3

• 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.

4
4

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