Pumpkin, Truffle & Crispy Sage Gnocchi

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 to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, cook the sage leaves until crispy, 1 minute each side. Transfer to a plate lined with paper towel.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Pan-fry the gnocchi in a single layer, tossing occasionally, until golden, 6-8 minutes. Season. TIP: If the gnocchi doesn't fit in a single layer, pan-fry in batches so it becomes golden. TIP: Add more olive oil if the gnocchi sticks to the pan.

If you've doubled your grated Parmesan cheese, add it to the sauce (reserving some for garnish).

In a medium bowl, combine a small drizzle of olive oil and the balsamic vinegar. Season, then add the spinach & rocket mix. Toss to coat.