Creamy Bacon & Pumpkin Gnocchi Bake
with Baby Leaves & Double Parmesan
Gnocchi has to be the cutest pasta around. These little balls sitting in a creamy sauce with pops of bacon and pumpkin are too irresistible to leave alone. We’re gobbling them up this instant!
The quantities provided above are averages only.
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 packet
peeled pumpkin pieces
1 packet
diced bacon
1 sachet
Aussie Spice Blend
1 packet
gnocchi
(Contains Gluten, Sulphites; May be present Soy. )
½ packet
cream
(Contains Milk; )
2 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
baby leaves
Not included in your delivery
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 toss to coat. • Spread out evenly, then roast until tender, 12-15 minutes.
Little cooks: Kids can help toss the pumpkin and bacon.
• When the 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, 10-15 minutes.
• Remove baking dish from oven and stir through baby leaves until wilted.
• Divide creamy bacon and pumpkin gnocchi bake between plates. Enjoy!