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!
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/ Serving 2 people
/ Serving 2 people
pine nuts(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
ricotta(ContainsMilkMay be present Peanuts, Tree Nuts)
Preheat the oven to 200°C/180°C fan forced. Line an oven tray with baking paper.
To prepare the ingredients, peel the pumpkin and cut it into 1 cm cubes. Peel and crush the garlic.
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.
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.
Meanwhile, place a medium frying pan over a medium heat and toast the pine nuts until golden. Set aside.
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.
To serve, divide the gnocchi between plates and season with salt and pepper. Sprinkle with the remaining pine nuts.