Ingredients (for 2 people)

• 1 zucchini
• 500g pumpkin, peeled & chopped
• 2 garlic cloves
• 1 bunch sage
• flaked almonds
• 350g gnocchi, store bought or home-made if you have time
• 150ml light cooking cream
• 1 bag spinach & rocket mix
• 1 drizzle truffle oil
• 1/4 grated Parmesan cheese

Pantry items

olive oil

balsamic vinegar

Instructions

• Preheat the oven to 220°C/200°C fan-forced. Cut the zucchini into thick half-moons. Place the zucchini and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread evenly and roast until tender, 20-25 minutes.