HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPumpkin Truffle Gnocchi
Pumpkin Truffle Gnocchi

Pumpkin Truffle Gnocchi

with Crispy Sage Leaves & Rocket, Spinach & Almond Salad

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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.

Allergens:Tree NutsGlutenMilk

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 packet

peeled & chopped pumpkin

2 clove


1 bunch


1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet



1 packet

light cooking cream


1 packet

grated Parmesan cheese


1 bag

spinach & rocket mix

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)0 kJ
Energy (kJ)3333 kJ
Fat35.8 g
of which saturates15.5 g
Carbohydrate93.7 g
of which sugars10.1 g
Dietary Fibre0 g
Protein24.6 g
Cholesterol0 mg
Sodium1584 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 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.