Baked Pumpkin, Chicken & Parmesan Gnocchi

Name: Baked Pumpkin, Chicken & Parmesan Gnocchi with Spinach, Rocket & Almond Salad
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 Zucchini; 1 Peeled & Chopped Pumpkin; 1 Garlic & Herb Seasoning; 1 Gnocchi; 2 Garlic; 1 Parsley; 1 Chicken Breast; 1 Spinach & Rocket Mix; 1 Light Cooking Cream; 1 Parmesan Cheese; 1 Flaked Almonds

with Spinach, Rocket & Almond Salad

Get up to $200 off!

Picture golden bundles of gnocchi and chicken smothered in a cheesy creamy sauce with sweet roasted veggies and drizzled with truffle oil. Now, if that hasn’t got your mouth watering, just wait until you tuck into the real thing.

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

Peeled & Chopped Pumpkin

Garlic & Herb Seasoning

Gnocchi

Garlic

Parsley

Chicken Breast

Spinach & Rocket Mix

Light Cooking Cream

Parmesan Cheese

Flaked Almonds

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)4140 kJ

Calories989 kcal

Fat38 g

of which saturates16.1 g

Carbohydrate95.8 g

of which sugars9.5 g

Dietary Fibre6.6 g

Protein63.6 g

Sodium2047 mg

The average adult daily energy intake is 8700 kJ

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, 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, then top with spinach & rocket mix (see ingredients).

TIP: Toss the salad just before serving to keep the leaves crisp! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • While veggies and gnocchi are baking, finely chop garlic. Roughly chop parsley. Cut chicken breast into 2cm chunks. • 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!

• 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 ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.

TIP: add a splash of water if 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! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Toss the salad, then top with flaked almonds. • Divide creamy chicken, pumpkin and Parmesan gnocchi between bowls. Sprinkle with parsley and remaining Parmesan. • Serve with spinach, rocket and almond salad. Enjoy!