Pan-Fried Gnocchi & Roast Pumpkin
with Ricotta & Pine Nuts
Looking for a little Rome-ance? This classic combination has stood the test of time. Just wait till you try these little parcels of crispy potato-ey goodness coated with creamy ricotta… It really is a match made in heaven.
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.
Ingredients
1 packet
Peeled Pumpkin
1 unit
red onion
2 clove
garlic
1 bunch
parsley
½ unit
lemon
1 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
¾ packet
gnocchi
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
baby spinach leaves
1 bunch
thyme
½ tub
ricotta
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
1 tbs
vinegar (white wine or red wine)
⅓ cup
milk
(Contains Milk;)
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Chop the peeled pumpkin into 1cm cubes. TIP: Cut the pumpkin to the correct size so it cooks in the allocated time. Slice the red onion into 1cm wedges. Pick the thyme leaves. Place the pumpkin, onion and thyme on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Arrange in a single layer and roast for 20-25 minutes, or until tender.
While the pumpkin is roasting, finely chop the garlic (or use a garlic press). Finely chop the parsley leaves.
Heat a large frying pan over a medium-high heat. Add the pine nuts and cook, tossing, for 3-4 minutes, or until golden and toasted. Transfer to a plate and set aside.
Return the pan to a medium-high heat and add a generous drizzle of olive oil. When the oil is hot, add the gnocchi (see ingredients list) in a single layer and fry, tossing occasionally, for 6-8 minutes, or until golden. Season with a pinch of salt and pepper. TIP: If the gnocchi doesn't fit in a single layer, fry in batches so it becomes golden. Add more olive oil if the gnocchi sticks to the pan.
Add the butter and garlic to the gnocchi and cook for 30 seconds, or until fragrant. Add the vinegar and cook for 1 minute, or until evaporated. Remove the pan from the heat and stir through the ricotta (see ingredients list) and milk. Season with a pinch of salt and pepper. Stir through the baby spinach leaves, pumpkin and red onion. Add a squeeze of lemon juice and stir to combine. TIP: Add a dash of water to loosen the mixture if you like. Seasoning is key in this dish, so taste and season with extra lemon juice, salt or pepper if you wish!
Divide the pan-fried gnocchi with ricotta and roast pumpkin between plates. Sprinkle over the toasted pine nuts and garnish with the parsley and extra lemon.
