Baked Pumpkin & Parmesan Gnocchi

Name: Baked Pumpkin & Parmesan Gnocchi with Spinach, Rocket & Almond Salad
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Peeled & Chopped Pumpkin; 1 packet Gnocchi; 1 packet Parsley; 1 packet Parmesan Cheese; 1 sachet Garlic & Herb Seasoning; 1 packet Light Cooking Cream; 1 packet Flaked Almonds; 1 Zucchini; 1 packet Spinach & Rocket Mix; 2 Garlic; 1 drizzle vinegar (balsamic or white wine) (pantry); 1 drizzle olive oil

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

•Chef's Choice

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 packet

Peeled & Chopped Pumpkin

1 packet

Gnocchi

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

1 packet

Parsley

1 packet

Parmesan Cheese

(Contains: Milk;)

1 sachet

Garlic & Herb Seasoning

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

Flaked Almonds

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

Zucchini

1 packet

Spinach & Rocket Mix

Garlic

Not included in your delivery

1 drizzle

vinegar (balsamic or white wine) (pantry)

1 drizzle

olive oil

Nutritional Values

Calories723 kcal

Energy (kJ)3020 kJ

Fat30 g

of which saturates14.8 g

Carbohydrate86.9 g

of which sugars9.8 g

Dietary Fibre7.9 g

Protein23.8 g

Cholesterol0 mg

Sodium1340 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

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.
• Place gnocchi in a baking dish. Drizzle generously with 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 baked pumpkin and Parmesan gnocchi between bowls.
• Sprinkle with parsley and remaining Parmesan.
• Serve with spinach, rocket and almond salad. Enjoy