Step 1

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.

Step 2

While the veggies are roasting, finely chop the garlic. Pick the sage leaves. Heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a plate. Return the frying pan with a generous drizzle of olive oil over medium-high heat. When the oil is hot, add the sage leaves and cook until crispy, 1 minute each side. Transfer to a plate lined with paper towel.

Step 3

Return the frying pan to a medium-high heat. Fry the gnocchi in a single layer, tossing occasionally, until golden, 6-8 minutes (cook in batches if your pan is getting crowded). Season. Transfer to a plate lined with paper towel. TIP: Add more olive oil if the gnocchi sticks to the pan.

Step 4

Return the gnocchi to the pan and add the garlic. Cook, stirring until fragrant, 1 minute. Remove from the heat, add the light cooking cream and grated Parmesan cheese (reserve some for garnish!) and stir until thickened slightly.

Step 5

In a medium bowl, combine a small drizzle of olive oil and balsamic vinegar. Season. Add the spinach & rocket mix and toss to coat.

Step 6

Gently stir the roasted veggies through the gnocchi mixture. Divide between bowls and drizzle with a little truffle oil. Garnish the gnocchi with the reserved grated Parmesan cheese and crispy sage leaves. Serve with the spinach and rocket salad and sprinkle over the toasted almonds. TIP: Truffle has a strong flavour, if you're not a fan, serve the gnocchi without it.