HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPumpkin Truffle Gnocchi & Crispy Sage Leaves
Pumpkin Truffle Gnocchi & Crispy Sage Leaves

Pumpkin Truffle Gnocchi & Crispy Sage Leaves

with Rocket & Almond Salad

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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.

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 packet

peeled & chopped pumpkin

2 clove


1 bunch


1 packet

flaked almonds

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

1 packet



½ bottle



1 packet

grated Parmesan cheese


1 bag

spinach & rocket mix

truffle oil

Not included in your delivery

olive oil

½ tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3821 kJ
Fat47.3 g
of which saturates20.7 g
Carbohydrate92.9 g
of which sugars9.5 g
Dietary Fibre0 g
Protein25.9 g
Cholesterol0 mg
Sodium1575 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the courgette into 2cm half-moons. Place the peeled & chopped pumpkin and courgette on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes. TIP: Cut the courgette to size so it cooks in time.


While the veggies are roasting, finely chop the garlic. Pick the sage leaves. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, 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. Add the gnocchi in a single layer and pan-fry, tossing occasionally, until golden, 6-8 minutes. Season with salt and pepper. 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.


Add the garlic to the gnocchi and cook, stirring, until fragrant, 1 minute. Add the longlife cream (see ingredients) and grated Parmesan cheese (reserve some for garnish!) and cook, stirring, until thickened slightly, 1 minute. Remove from the heat.


In a medium bowl, combine a small drizzle of olive oil and the balsamic vinegar. Season with salt and pepper. Add the spinach & rocket mix and toss to coat.


Gently stir the roasted veggies through the gnocchi. Divide the gnocchi between bowls and drizzle over the truffle oil. Garnish with the crispy sage leaves and reserved Parmesan cheese. Serve with the rocket salad and sprinkle over the toasted almonds.
TIP: Truffle has a strong flavour, if you’re not a fan, serve the gnocchi without it.