Picture golden bundles of gnocchi smothered in a cheesy creamy sauce with sweet roasted veggies. Now, if that hasn’t got your mouth watering, just wait until you tuck into the real thing.
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.
1
zucchini
1 packet
Peeled & Chopped Pumpkin
1 sachet
garlic & herb seasoning
1 packet
gnocchi
2 clove
garlic
1 packet
parsley
½ packet
spinach & rocket mix
1 packet
light cooking cream
1 packet
Parmesan cheese
1 packet
flaked almonds
olive oil
drizzle
vinegar (balsamic or white wine)
• 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 a generous drizzle of olive oil. Season with salt and pepper, 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 vinegar. Season to taste, then top with spinach & rocket mix (see ingredients).
TIP: Toss the salad just before serving to keep the leaves crisp!
• Remove gnocchi from oven, then add 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 Parmesan cheese through the gnocchi. Season to taste.
TIP: Add a splash of water if the gnocchi is looking dry!
• 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. Enjoy!