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Baked Pumpkin, Chicken & Parmesan Gnocchi
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Baked Pumpkin, Chicken & Parmesan Gnocchi

Baked Pumpkin, Chicken & Parmesan Gnocchi

with Spinach, Rocket & Almond Salad

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

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

Not included in your delivery

1

olive oil

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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

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! ~~~~~~~~~~ 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!

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 ~~~~~~~~~~ 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

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! ~~~~~~~~~~ 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!

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