• Preheat oven to 240°C/220°C fan-forced. Thickly slice zucchini into half-moons.
• Pick and finely chop rosemary (see ingredients).
• Place zucchini and peeled & chopped pumpkin on a lined oven tray. Drizzle with 
olive oil, sprinkle over garlic & herb seasoning and rosemary, then season with 
salt and pepper. Toss to coat. Bake until tender, 20-25 minutes.
• Place gnocchi in a baking dish. Drizzle with a generous drizzle of olive oil. Season 
with salt and pepper, toss to coat and spread out evenly. Bake until golden, 
15-18 minutes.  

• While veggies and gnocchi are baking, finely chop garlic.
• Roughly chop parsley.
• In a medium bowl, combine a drizzle of olive oil and vinegar. Season to taste 
with salt and pepper, then top with spinach & rocket mix.
TIP: Toss the salad just before serving to keep the leaves crisp! 

• Remove gnocchi from oven, then add garlic and light cooking cream, stirring to 
combine. Return to oven and cook until slightly thickened, 4-6 minutes.
• Gently stir baked veggies and half the Parmesan cheese through the  
gnocchi. Season to taste. 
TIP: Add a splash of water if the gnocchi is looking dry! 

• Toss the salad, then top with flaked almonds.
• Divide baked pumpkin and Parmesan gnocchi between bowls. 
• Sprinkle with parsley and remaining Parmesan cheese.
• Serve with spinach, rocket and almond salad. Enjoy!