Creamy Bacon Gnocchi Bake
with Roasted Pumpkin & Parmesan
Gnocchi has to be the cutest pasta around. These little balls sitting in a creamy sauce with pops of bacon, pumpkin and spinach are too irresistible to leave alone. We’re gobbling them up this instant!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
peeled pumpkin pieces
1 packet
diced bacon
1 packet
gnocchi
(Contains: Gluten, Sulphites; May be present: Soy)
½ bottle
cream
(Contains: Milk; )
1 bag
baby spinach leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Aussie Spice Blend
Not included in your delivery
1
olive oil
1 cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces and diced bacon in a baking dish. • Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
Little cooks: Kids can help toss the pumpkin and bacon.
• When pumpkin is done, add Aussie spice blend, gnocchi, cream (see ingredients), grated Parmesan cheese and the water, then stir to combine. Season with salt and pepper. • Cover with foil and bake until gnocchi is cooked through, 20-25 minutes. • Uncover, return to the oven and bake until golden, a further 10-15 minutes.
• Remove baking dish from oven and stir through baby spinach leaves until wilted.
• Divide creamy bacon and roasted pumpkin gnocchi bake between bowls. Enjoy!
