Picture golden nuggets 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.
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1
zucchini
1 packet
Peeled & Chopped Pumpkin
2 clove
garlic
1 bunch
sage
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
gnocchi
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
light cooking cream
(Contains Milk;)
1 packet
grated Parmesan cheese
(Contains Milk;)
1 bag
spinach & rocket mix
drizzle
truffle oil
olive oil
½ tsp
balsamic vinegar
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 salt and pepper. Toss to combine. Spread in a single layer and roast until tender, 20-25 minutes.
While the veggies are roasting, finely chop the garlic. Pick the sage leaves. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast until golden, 2-3 minutes. Transfer to a plate. Return the frying pan with a generous drizzle of olive oil to a medium-high heat. 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. Fry the gnocchi in a single layer, in batches, tossing occasionally, until golden, 6-8 minutes. Season with a pinch of salt and pepper. Transfer to a plate lined with paper towel.
TIP: 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 (reserve some for garnish!) and stir until thickened slightly.
In a medium bowl, combine a small drizzle of olive oil and the balsamic vinegar. Season with salt and pepper. Add the spinach & rocket mix and toss to coat.
Gently stir the roasted veggies through the gnocchi mixture. Divide between bowls and drizzle with a little truffle oil. Garnish the gnocchi with the reserved grated Parmesan cheese and crispy sage leaves. Serve with the spinach, rocket and almond salad and sprinkle over the toasted almonds.
TIP: Truffle has a strong flavour, if you’re not a fan, serve the gnocchi without it.