Vegan Pesto Gnocchi with Roasted Brussels Sprouts
Ingredients
- 500g gnocchi
- 1 buttercup squash
- 1/4 cup nutritional yeast
- 1/2 tsp garlic powder
- pinch of cayenne (optional)
- oat milk, as needed
- 3 tablespoons vegan butter
- 60g garden pesto
- salt and pepper to taste
- Brussels sprouts
- extra virgin olive oil, as needed
- fresh herbs, for topping
- hemp hearts, for topping
Preparation
Brush the buttercup squash with 1 tablespoon of melted vegan butter and season with salt and pepper then roast it in a preheated oven at 400 degrees Fahrenheit for 45 minutes until soft and cooked.
Scoop out the flesh and add it 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 then add more oat milk as necessary to thin the sauce.
Boil the gnocchi according to the 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 and serve.
Roasted brussels sprouts
Halve the Brussels sprouts, toss them in extra virgin olive oil with salt and pepper, and roast at 400 degrees Fahrenheit for 20-25 minutes.
