Pumpkin Truffle Gnocchi

Pumpkin Truffle Gnocchi

with Crispy Sage Leaves & Rocket, Spinach & Almond Salad

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Picture pillowy bundles of gnocchi smothered in a cheesy creamy sauce with sweet roasted veggies and drizzled with truffle oil. Now, if that hasn’t got your mouth watering, just wait until you tuck into the real thing.

Allergens:Tree NutsGlutenMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 packet

peeled & chopped pumpkin

2 clove


1 bunch


1 packet

flaked almonds

(ContainsTree Nuts)

1 packet



1 packet

light cooking cream


1 packet

grated Parmesan cheese


1 bag

spinach & rocket mix

½ bottle

truffle oil

Not included in your delivery

olive oil

½ tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3390 kJ
Fat36.5 g
of which saturates15.9 g
Carbohydrate96.3 g
of which sugars9.7 g
Protein24.8 g
Sodium1590 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the zucchini into 2cm half-moons. Place the zucchini and peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes.


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.


Gently stir the roasted vegetables through the gnocchi. Divide between bowls and drizzle with the truffle oil (see ingredients list). Sprinkle with the remaining Parmesan cheese and the crispy sage leaves. Serve with the spinach and rocket salad.

TIP: Truffle has a strong flavour – if you’re not a fan, serve the gnocchi without it.