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Crispy Gnocchi with Roast Pumpkin & Ricotta

Crispy Gnocchi with Roast Pumpkin & Ricotta

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The Italian painters of the Renaissance relied on light and shadow, form and perspective to compose their masterpieces. We’ve taken a leaf out of their book for this recipe: a base of delectable gnocchi with toasty pine nuts, sweet roasted pumpkin and creamy ricotta. Pump up the classical music and get sophisticated with it!

Tags:VeggieHigh FiberHigh ProteinLow Sodium
Allergens:GlutenTree NutsMilk

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 Time25 minutes
Cooking difficultyMedium
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 wedge

pumpkin

½ packet

gnocchi

(ContainsGluten)

1 tbs

pine nuts

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 clove

garlic

½ tub

ricotta

(ContainsMilkMay be present Peanuts, Tree Nuts)

1 bag

rocket

Not included in your delivery

1 tbs

olive oil

1 tbs

butter

(ContainsMilk)

1 tbs

white wine

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2830 kJ
Fat32.8 g
of which saturates14.3 g
Carbohydrate63.2 g
of which sugars16.2 g
Dietary Fibre0 g
Protein26 g
Sodium388 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Knife
Pan
Paper Towel
Plate
Strainer
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan forced. Line an oven tray with baking paper.

2

To prepare the ingredients, peel the pumpkin and cut it into 1 cm cubes. Peel and crush the garlic.

3

Toss the pumpkin in half of the olive oil and season with salt and pepper. Place in a single layer on the prepared oven tray. Cook in the oven for 20 minutes or until tender.

4

Bring a medium saucepan of salted water to the boil. Add the gnocchi and cook until the gnocchi floats to the surface, this should take approximately 2-3 minutes. Drain and pat dry with a paper towel.

5

Meanwhile, place a medium frying pan over a medium heat and toast the pine nuts until golden. Set aside.

6

Heat the remaining oil and the butter in the same frying pan. Add the gnocchi, and fry for 4-5 minutes, or until golden. Add the garlic and cook for 1 minute or until fragrant. Add the white wine and cook for 2 minutes, or until reduced slightly. Add the ricotta, season with salt and pepper and fold through. Remove from the heat. Gently fold through the rocket, pumpkin and half of the pine nuts.

7

To serve, divide the gnocchi between plates and season with salt and pepper. Sprinkle with the remaining pine nuts.