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Italian Recipes

Baked Pumpkin & Extra Parmesan Gnocchi

Baked Pumpkin & Extra Parmesan Gnocchi

Baked Pumpkin & Extra Parmesan Gnocchi

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

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

2 packet

Parmesan cheese

1 packet

flaked almonds

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)3948 kJ

Calories943 kcal

Fat44.6 g

of which saturates21.7 g

Carbohydrate98.2 g

of which sugars11.1 g

Dietary Fibre7.8 g

Protein38.4 g

Sodium2300 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Baking Paper

Cooking Steps

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 a generous drizzle of olive oil. Season, toss to coat and spread out evenly. Bake until golden, 15-18 minutes.

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 (see ingredients).

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

3

• Remove gnocchi from oven, 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 dry

4

• 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!

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