HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPan Fried Gnocchi & Roast Pumpkin
Pan-Fried Gnocchi & Roast Pumpkin

Pan-Fried Gnocchi & Roast Pumpkin

with Ricotta & Pine Nuts

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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.

Allergens:Tree NutsGlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

peeled pumpkin

1 unit

red onion

2 clove


1 bunch


½ unit


1 packet

pine nuts

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

¾ packet



1 bag

baby spinach leaves

1 bunch


½ tub



Not included in your delivery

olive oil

20 g



4 tsp

vinegar (white wine or red wine)

3 tbs


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3120 kJ
Fat34.8 g
of which saturates12.5 g
Carbohydrate83 g
of which sugars16.1 g
Dietary Fibre0 g
Protein22.1 g
Cholesterol0 mg
Sodium1630 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Chop the peeled pumpkin into 1cm cubes. TIP: Cut the pumpkin to the correct size so it cooks in the allocated time. Slice the red onion into 1cm wedges. Pick the thyme leaves. Place the pumpkin, onion and thyme on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Arrange in a single layer and roast for 20-25 minutes, or until tender.


While the pumpkin is roasting, finely chop the garlic (or use a garlic press). Finely chop the parsley leaves.


Heat a large frying pan over a medium-high heat. Add the pine nuts and cook, tossing, for 3-4 minutes, or until golden and toasted. Transfer to a plate and set aside.


Return the pan to a medium-high heat and add a generous drizzle of olive oil. When the oil is hot, add the gnocchi (see ingredients list) in a single layer and fry, tossing occasionally, for 6-8 minutes, or until golden. Season with a pinch of salt and pepper. TIP: If the gnocchi doesn't fit in a single layer, fry in batches so it becomes golden. Add more olive oil if the gnocchi sticks to the pan.


Add the butter and garlic to the gnocchi and cook for 30 seconds, or until fragrant. Add the vinegar and cook for 1 minute, or until evaporated. Remove the pan from the heat and stir through the ricotta (see ingredients list) and water. Season with a pinch of salt and pepper. Stir through the baby spinach leaves, pumpkin and red onion. Add a squeeze of lemon juice and stir to combine. TIP: Add a splash of water to loosen the mixture if you like. Seasoning is key in this dish, so taste and season with extra lemon juice, salt or pepper if you wish!


Divide the pan-fried gnocchi with ricotta and roast pumpkin between plates. Sprinkle over the toasted pine nuts and garnish with the parsley and extra lemon.