Pumpkin Truffle Gnocchi

While the veggies are roasting, finely chop the garlic (or use a garlic press). Pick the sage leaves. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing occasionally, until golden, 2-3 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add the sage leaves and cook until crispy, 1 minute each side. Transfer to a plate lined with paper towel.

Return the frying pan to a medium-high heat. Add 1/2 the gnocchi to the pan in a single layer and fry, tossing occasionally, until golden, 6-8 minutes. Transfer to a plate lined with paper towel and repeat with the remaining gnocchi. 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.

Return the gnocchi to the pan and add the garlic. Cook, stirring, until fragrant, 1 minute. Remove from the heat, add the light cooking cream and grated Parmesan cheese (save some for garnish!) and stir until thickened slightly.

In a medium bowl, combine a small drizzle of olive oil, the balsamic vinegar and a pinch of salt and pepper. Add the spinach & rocket mix and toss to coat. Sprinkle with the toasted almonds.