• 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, rosemary and season with salt 
and pepper. Toss to coat. Roast 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 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 roasted 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 rosemary pumpkin and Parmesan gnocchi between bowls. Sprinkle 
with parsley and the remaining Parmesan.
• Serve with spinach, rocket and almond salad. Enjoy!