Pesto Gnocchi with Roasted Brussels Sprouts
Ingredients
- 500g gnocchi
- 1 buttercup squash
- 1/4 cup nutritional yeast
- 1/2 teaspoon garlic powder
- pinch cayenne (optional)
- oat milk as needed
- 3 tablespoons vegan butter
- 60g pesto
- salt and pepper to taste
- Brussels sprouts
Preparation
Brush the squash with 1 tablespoon melted vegan butter and season with salt and pepper, then roast in a preheated oven at 400 degrees Fahrenheit for 45 minutes until soft and cooked.
Scoop out the flesh and add to a high-speed blender with nutritional yeast, garlic powder, cayenne, and a generous pinch of salt and pepper.
Add oat milk a little at a time and blend until smooth, adding more as necessary to thin the sauce.
Boil the gnocchi according to package instructions.
Drain the gnocchi and transfer to a pan with a little vegan butter, then fry until golden on both sides.
Add the sauce and pesto, stir to coat, and cook for a minute or two until everything is hot.
Top with herbs and hemp hearts.
Roasted brussels sprouts
Halve the Brussels sprouts, toss in olive oil with salt and pepper, and roast at 400 degrees Fahrenheit for 20 to 25 minutes.
Notes
This recipe serves 4 to 6 people.
