(Vegetarian) Pan-Fried Gnocchi
with Ricotta, Caramelised Pumpkin & Toasted Walnuts
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 creamy ricotta… It really is a match made in heaven.
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.
Ingredients
1 packet
Peeled Pumpkin
1 unit
red onion
2 clove
garlic
1 bunch
parsley
½ unit
lemon
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
¾ packet
gnocchi
(Contains Gluten, Wheat; May be present: Soy. )
½ tub
ricotta
(Contains Milk;)
1 bag
baby spinach leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 tbs
white wine vinegar
2 tbs
water
¼ tsp
salt
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan forced. Chop the peeled pumpkin into 1 cm cubes. TIP: Cutting the pumpkin to the correct size ensures it cooks in the allocated time. Slice the red onion into 1 cm wedges. Place the pumpkin and onion on the oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Arrange in a single layer and roast in the oven for 20-25 minutes, or until tender.
While the pumpkin is cooking, peel and crush the garlic. Finely chop the parsley leaves. Slice the lemon (use suggested amount) into wedges.
Heat a large frying pan over a medium-high heat. Add the walnuts and toast for 3-4 minutes, or until golden. Remove from the pan and set aside.
Return the pan to a medium-high heat and add a good drizzle of olive oil. Once the oil is hot, add the gnocchi (use suggested amount to ensure the finished dish tastes exactly the way we planned it) in a single layer and fry, tossing occasionally, for 6 minutes, or until golden. TIP: If you don't have a large frying pan, you may need to do this in 2 batches.
Add the butter and garlic to the gnocchi and cook for 30 seconds, or until the butter has melted and the garlic is fragrant. Add the white wine vinegar and cook for 1 minute, or until evaporated. Remove the pan from the heat and stir through the ricotta (use suggested amount) and water (check ingredients list for the amount). Add the salt (use suggested amount) and a pinch of pepper. Stir through the baby spinach leaves, pumpkin and red onion. TIP: Add a dash more water to loosen the ricotta if you like.
Divide the pan-fried gnocchi with ricotta caramelised pumpkin between plates. Sprinkle over the toasted walnuts and garnish with the parsley. Serve the lemon wedges on the side.