Halloumi Harvest Gnocchi
with Spiced Roasted Veggies
Allergens:
Milk
•Wheat
•Egg
•Sulphites
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time40 minutes
Cooking Time15 minutes
DifficultyMedium
Ingredients
serving amount
1 unit(s)
Halloumi Cheese
170 g
Butternut Squash, cubes
350 g
Gnocchi
½ unit(s)
Red Onion
200 g
Mixed Mushrooms
3.5 g
Sage
56 mL
Cream
4 tbsp
White Cooking Wine
10 g
Cream Sauce Spice Blend
1 g
Warming Spice Blend
1 unit(s)
Lemon
â…“ cup
Panko Breadcrumbs
1 unit(s)
Garlic, cloves
Not included in your delivery
â…“ tsp
Salt*
â…“ tsp
Pepper*
3 tbsp
Oil*
Nutrition Values
Calories1100 kcal
Fat57 g
Saturated Fat26 g
Carbohydrate103 g
Sugar15 g
Dietary Fiber9 g
Protein42 g
Cholesterol115 mg
Sodium2670 mg
Trans Fat0.5 g
Potassium1600 mg
Calcium350 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Before starting, preheat the oven to 425°F. Bring a large pot of salted water to a boil over high (use same for 4 servings).
Wash and dry all produce. - Peel, then mince garlic.
- Remove sage leaves from stems.
- Peel, then cut onion into 1/2-inch pieces.
- Thinly slice mushrooms into 1/4 inch slices.
- Zest, then juice half the lemon (whole lime for 4 servings). Cut remaining lemon into wedges.
2
- To a parchment-lined baking sheet, add squash, red onion, and 1 1/2 tbsp oil. Season with salt, pepper and half the Warming Spice Blend, then toss to coat.
- Roast in the middle of the oven for 22-24 min, stirring and adding mushrooms halfway through, until veggies are tender and golden.
3
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 2 tbsp (4 tbsp) oil. Add sage leaves, fry until crispy. (NOTE: Keep an eye on sage so they don't burn!)
- Remove sage from oil, add to a paper towel lined dish. Season with salt. Keep sage oil, set aside.
- To the boiling water, add gnocchi. Cook for 3-4 min, stirring occasionally, until tender and pillowy. Reserve 1 cup (2cups) pasta water.
Strain and return gnocchi to the pot, off heat.
Drizzle with 1 tbsp (2 tbsp) oil, then toss to coat.
4
- Rinse halloumi, then pat dry with paper towels. Cut into 3/4-inch cubes.
- In a large non-stick pan, heat 1 tbsp oil over medium-high. When hot, add halloumi. (NOTE: Cook in batches for 4 portions, using 1 tbsp oil per batch.) Cook for 3-4 min, turning occasionally, until golden. Remove from pan, cover to keep warm.
5
- To the same pan, add 1 tbsp (2 tbsp) reserved sage oil, garlic, Cream Sauce Spice Blend, white wine, 1/2 cup (1 cup) reserved pasta water, and half the lemon juice. Simmer for 4-5 minutes until sauce has combined and slightly thickened, stirring occasionally.
- To the pot with gnocchi, add halloumi, roasted veggies, cream sauce, half the crispy sage, and lemon zest. Stir to combine.
- Top with panko and bake for 5-8 minutes.
6
- Divide gnocchi bake between bowls.
- Top with remaining crispy sage.
- Squeez a lemon wedge over top, season with salt and pepper.
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