Pumpkin Truffle Gnocchi & Crispy Sage Leaves
with Rocket & 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.
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
Ingredients
1
courgette
1 packet
peeled pumpkin pieces
2 clove
garlic
1 bunch
sage
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
gnocchi
(Contains Gluten; )
½ bottle
cream
(Contains Milk; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 bag
salad leaves
drizzle
truffle oil
Not included in your delivery
olive oil
½ tsp
balsamic vinegar
Nutrition Values
Utensils
Instructions
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.
