Pumpkin Truffle Gnocchi & Crispy Sage Leaves

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.