Pumpkin Truffle Gnocchi
with Crispy Sage Leaves & Rocket, Spinach & Almond Salad
- Almond
- Gluten
- Wheat
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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.
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
()
1 bag
spinach & rocket mix
1 drizzle
truffle oil
1 packet
grated Parmesan cheese
()
olive oil
½ tsp
balsamic vinegar
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.
