Pumpkin Truffle Gnocchi

Name: Pumpkin Truffle Gnocchi with Crispy Sage Leaves & Rocket, Spinach & Almond Salad
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 zucchini; 1 packet Peeled & Chopped Pumpkin; 2 clove garlic; 1 bunch sage; 1 packet flaked almonds; 1 packet gnocchi; 1 packet light cooking cream; ½ tsp balsamic vinegar; 1 bag spinach & rocket mix; 1 drizzle truffle oil; 1 packet grated Parmesan cheese

with Crispy Sage Leaves & Rocket, Spinach & Almond Salad

Up to 180$ + Free Treats / Extras for Life

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:

Almond

•Gluten

•Wheat

•Milk

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

zucchini

1 packet

Peeled & Chopped Pumpkin

2 clove

garlic

1 bunch

sage

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, 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 bag

spinach & rocket mix

1 drizzle

truffle oil

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

½ tsp

balsamic vinegar

Nutritional Values

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

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

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.

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.

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.

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.

In a medium bowl, combine a small drizzle of olive oil and balsamic vinegar. Season. 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 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.