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Pumpkin Truffle Gnocchi

Pumpkin Truffle Gnocchi

with Crispy Sage Leaves & Rocket, Spinach & Almond Salad

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Picture golden 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.

Tags:Veggie
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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

zucchini

1 packet

peeled & chopped pumpkin

2 clove

garlic

1 bunch

sage

1 packet

flaked almonds

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

1 packet

gnocchi

(ContainsGluten)

1 packet

light cooking cream

(ContainsMilk)

1 bag

spinach & rocket mix

1 drizzle

truffle oil

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

½ tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3192 kJ
Fat32.9 g
of which saturates15.3 g
Carbohydrate93.3 g
of which sugars9.9 g
Protein23.4 g
Sodium1586 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the zucchini into thick half-moons. Place the zucchini and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread evenly and roast until tender, 20-25 minutes.

2

While the veggies are roasting, finely chop the garlic. Pick the sage leaves. Heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a plate. Return the frying pan with a generous drizzle of olive oil over 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.

3

Return the frying pan to a medium-high heat. Fry the gnocchi in a single layer, tossing occasionally, until golden, 6-8 minutes (cook in batches if your pan is getting crowded). Season. TIP: Add more olive oil if the gnocchi sticks to the pan.

4

Add the garlic to the gnocchi. 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.

5

In a medium bowl, combine a small drizzle of olive oil and balsamic vinegar. Season. Add the spinach & rocket mix and toss to coat.

6

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 the spinach and rocket salad topped with the toasted almonds. TIP: Truffle has a strong flavour, if you're not a fan, serve the gnocchi without it.