Baked Chicken, Pumpkin & Parmesan Gnocchi

Name: Baked Chicken, Pumpkin & Parmesan Gnocchi with Spinach, Rocket & Almond Salad
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 330 g Chicken Breast; 1 packet Peeled & Chopped Pumpkin; 1 packet Light Cooking Cream; 1 packet Flaked Almonds; 1 packet Parsley; 2 Garlic; 1 packet Spinach & Rocket Mix; 1 packet Parmesan Cheese; 1 Zucchini; 1 sachet Garlic & Herb Seasoning; 1 packet Gnocchi

with Spinach, Rocket & Almond Salad

4.4

(1.8K)

Get up to $230 off

Tags:

Chef's Choice

•Vegetarian

Allergens:

Milk

•Almond

•Gluten

•Wheat

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

330 g

Chicken Breast

1 packet

Peeled & Chopped Pumpkin

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.)

1 packet

Parsley

2

Garlic

1 packet

Spinach & Rocket Mix

1 packet

Parmesan Cheese

(Contains: Milk;)

1

Zucchini

1 sachet

Garlic & Herb Seasoning

1 packet

Gnocchi

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

Nutritional Values

Calories887 kcal

Energy (kJ)3710 kJ

Fat27.9 g

of which saturates14.9 g

Carbohydrate94.6 g

of which sugars9.8 g

Dietary Fibre5.7 g

Protein61.2 g

Sodium1620 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. 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. • 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 chicken, pumpkin and Parmesan gnocchi between bowls. Sprinkle with parsley and remaining Parmesan. • Serve with spinach, rocket and almond salad. Enjoy!