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.
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1
zucchini
1 bag
Peeled & Chopped Pumpkin
1 sachet
garlic & herb seasoning
1 packet
gnocchi
(Contains Gluten, Wheat; May be present: Soy. )
2 clove
garlic
1 bag
parsley
1 bag
spinach & rocket mix
1 packet
thickened cream
(Contains Milk;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Parmesan cheese
(Contains Milk;)
olive oil
1 drizzle
vinegar (balsamic or white wine)
• Preheat oven to 240°C/220°C fan-forced. • Thickly slice zucchini into half-moons. Place zucchini and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle over garlic & herb seasoning and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, place gnocchi in a baking dish. Drizzle with some olive oil (2 tbs for 2 people / 1/4 cup for 4 people). Season, toss to coat and spread out evenly. • Bake until golden, 15-18 minutes.
• Meanwhile, finely chop garlic. • Roughly chop parsley. • In a medium bowl, combine a drizzle of olive oil and the vinegar. Season, then top with spinach & rocket mix.
TIP: Toss the salad just before serving to keep the leaves crisp!
• Remove gnocchi from oven and add garlic and thickened cream, stirring to combine. • Return to oven and cook until slightly thickened, 4-6 minutes. • Gently stir roasted veggies and half the Cheddar cheese through the gnocchi. Season to taste.
• Toss the salad, then top with flaked almonds. • Divide creamy pumpkin and cheesy gnocchi between bowls. Sprinkle with parsley and remaining Cheddar. • Serve with spinach, rocket and almond salad. Enjoy!