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Baked Pumpkin & Extra Parmesan Gnocchi
Baked Pumpkin & Extra Parmesan Gnocchi

Baked Pumpkin & Extra Parmesan Gnocchi

with Spinach, Rocket & Almond Salad

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

(Contains: Gluten, Wheat; May be present: Soy.)

2 clove

Garlic

1 packet

Parsley

½ packet

spinach & rocket mix

1 packet

light cooking cream

(Contains: Milk;)

2 packet

Parmesan cheese

(Contains: Milk;)

1 packet

flaked almonds

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

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
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
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
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
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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