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!
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
Instructions
• 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!