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Italian Recipes

Roast Pumpkin & Creamy Basil Pesto Gnocchi

Roast Pumpkin & Creamy Basil Pesto Gnocchi

Roast Pumpkin & Creamy Basil Pesto Gnocchi

with Roasted Tomato & Baby Spinach

Up to 180$ + Free Treats / Extras for Life

Looking for a little Rome-ance? This classic combination has stood the test of time. Just wait till you try these little parcels of crispy potato-ey goodness coated with tender pumpkin… It really is a match made in heaven.

Tags:

Plant Based

•Chef's Choice

Allergens:

Gluten

•Wheat

•Almond

•Soy

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Peeled & Chopped Pumpkin

2

Garlic

1 packet

Baby Spinach Leaves

1 sachet

Vegetable Stock Pot

1 sachet

Chilli Flakes

Gnocchi

(Contains: Gluten, Wheat; May be present: Soy.)

1

Tomato

2 packet

Plant-Based Basil Pesto

(Contains: Almond; May be present: Cashew, Eggs, Macadamia, Milk, Walnut.)

1 sachet

Nan's Special Seasoning

1 packet

Plant-Based Cooking Cream

(Contains: Soy;)

Nutritional Values

Calories947 kcal

Energy (kJ)3960 kJ

Fat50.5 g

of which saturates5.3 g

Carbohydrate101 g

of which sugars11.3 g

Dietary Fibre6.2 g

Protein19.7 g

Sodium2600 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut tomato into wedges. • Finely chop garlic.

2

• Place peeled & chopped pumpkin and tomato on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

3

• When veggies have 10 minutes remaining, in a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, fry gnocchi, tossing occasionally, until golden, 6-8 minutes.

TIP: Add extra oil if the gnocchi sticks to the pan.

4

• To the pan with the gnocchi, add Nan's special seasoning and garlic and cook, until fragrant, 1 minute. • Stir in plant-based cooking cream, vegetable stock pot and the water, until slightly thickened, 2-3 minutes. • Stir in plant-based basil pesto and baby spinach leaves, until wilted and combined, 1 minute.

5

• Remove pan from heat and gently stir through roasted veggies, until combined. • Season to taste.

6

• Divide creamy pesto pumpkin gnocchi between bowls. • Top with a pinch of chilli flakes (if using) to serve. Enjoy!

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