(Vegetarian) Pan-Fried Gnocchi
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(Vegetarian) Pan-Fried Gnocchi

(Vegetarian) Pan-Fried Gnocchi

with Ricotta, Caramelised Pumpkin & Toasted Walnuts

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.

Tags:
Veggie
Allergens:
Walnut
Gluten
Wheat
Milk

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

Peeled Pumpkin

1 unit

red onion

2 clove

garlic

1 bunch

parsley

½ unit

lemon

1 packet

walnuts

(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )

¾ packet

gnocchi

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

½ tub

ricotta

(Contains Milk;)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

20 g

butter

(Contains Milk;)

1 tbs

white wine vinegar

2 tbs

water

¼ tsp

salt

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2620 kcal
Fat23.7 g
of which saturates10.8 g
Carbohydrate80.1 g
of which sugars12.6 g
Dietary Fibre0 g
Protein20.9 g
Cholesterol0 mg
Sodium1610 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Chopping board
Knife
Large Pan
Spatula

Cooking Steps

ROAST THE PUMPKIN
1

Preheat the oven to 220°C/200°C fan forced. Chop the peeled pumpkin into 1 cm cubes. TIP: Cutting the pumpkin to the correct size ensures it cooks in the allocated time. Slice the red onion into 1 cm wedges. Place the pumpkin and onion on the oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Arrange in a single layer and roast in the oven for 20-25 minutes, or until tender.

GET PREPPED
2

While the pumpkin is cooking, peel and crush the garlic. Finely chop the parsley leaves. Slice the lemon (use suggested amount) into wedges.

TOAST THE WALNUTS
3

Heat a large frying pan over a medium-high heat. Add the walnuts and toast for 3-4 minutes, or until golden. Remove from the pan and set aside.

FRY THE GNOCCHI
4

Return the pan to a medium-high heat and add a good drizzle of olive oil. Once the oil is hot, add the gnocchi (use suggested amount to ensure the finished dish tastes exactly the way we planned it) in a single layer and fry, tossing occasionally, for 6 minutes, or until golden. TIP: If you don't have a large frying pan, you may need to do this in 2 batches.

COMBINE IT ALL TOGETHER
5

Add the butter and garlic to the gnocchi and cook for 30 seconds, or until the butter has melted and the garlic is fragrant. Add the white wine vinegar and cook for 1 minute, or until evaporated. Remove the pan from the heat and stir through the ricotta (use suggested amount) and water (check ingredients list for the amount). Add the salt (use suggested amount) and a pinch of pepper. Stir through the baby spinach leaves, pumpkin and red onion. TIP: Add a dash more water to loosen the ricotta if you like.

SERVE UP
6

Divide the pan-fried gnocchi with ricotta caramelised pumpkin between plates. Sprinkle over the toasted walnuts and garnish with the parsley. Serve the lemon wedges on the side.