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.
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.
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
1
olive oil
• 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!