Baked Pumpkin & Parmesan Gnocchi

Name: Baked Pumpkin & Parmesan Gnocchi with Spinach, Rocket & Almond Salad
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 zucchini; 1 packet Peeled & Chopped Pumpkin; 1 sachet garlic & herb seasoning; 1 packet gnocchi; 2 clove garlic; 1 packet parsley; drizzle vinegar (balsamic or white wine); ½ packet spinach & rocket mix; 1 packet light cooking cream; 1 packet Parmesan cheese; 1 packet flaked almonds

with Spinach, Rocket & Almond Salad

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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.

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)3519 kJ

Calories841 kcal

Fat36.5 g

of which saturates15.8 g

Carbohydrate97.6 g

of which sugars10.9 g

Dietary Fibre7.5 g

Protein30.1 g

Sodium2059 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Baking Dish

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 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!