Pumpkin Truffle Gnocchi
with Crispy Sage Leaves & Rocket, Spinach & Almond Salad
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.
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
zucchini
1 packet
Peeled & Chopped Pumpkin
2 clove
garlic
1 bunch
sage
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
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
Utensils
Instructions
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.