Creamy Baked Pumpkin & Parmesan Gnocchi

Name: Creamy Baked Pumpkin & Parmesan Gnocchi with Spinach, Rocket & Almond Salad
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 zucchini; 1 bag Peeled & Chopped Pumpkin; 1 sachet garlic & herb seasoning; 1 packet gnocchi; 2 clove garlic; 1 bag parsley; 1 bag spinach & rocket mix; 1 packet thickened cream; 1 packet flaked almonds; 1 drizzle vinegar (balsamic or white wine); 1 packet Parmesan cheese

with Spinach, Rocket & 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.

Tags:

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

thickened cream

(Contains: Milk;)

1 packet

flaked almonds

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

1 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1 drizzle

vinegar (balsamic or white wine)

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 Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• 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. • Meanwhile, 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.

• Meanwhile, finely chop garlic. • Roughly chop parsley. • In a medium bowl, combine a drizzle of olive oil and the vinegar. Season, then top with spinach & rocket mix.

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

• Remove gnocchi from oven and add garlic and thickened 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.

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