Pumpkin, Truffle & Crispy Sage Gnocchi
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.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced courgette with leek, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
leek
1 packet
peeled pumpkin pieces
2 clove
garlic
1 bag
sage
1 packet
flaked almonds
(Contains Almond; )
1 packet
gnocchi
(Contains Gluten, Sulphites; May be present Soy. )
½ bottle
cream
(Contains Milk; )
1 bag
salad leaves
1 drizzle
truffle oil
1 packet
Grated Parmesan Cheese
(Contains Milk; )
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. Slice the white and light green parts of the leek. Place the peeled & chopped pumpkin and leek on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread evenly, then roast until tender, 20-25 minutes.
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.
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, then add the spinach & rocket mix. Toss to coat.
Sprinkle the toasted almonds over the salad. Gently stir the roasted veggies through the creamy gnocchi. Divide the veggie gnocchi between bowls and drizzle with the truffle oil. Garnish with the crispy sage leaves and reserved Parmesan cheese. Serve with the rocket and almond salad.
TIP: Truffle has a strong flavour, add less if desired.