Pesto Gnocchi with Roasted Brussels Sprouts and Squash
Ingredients
- 500g gnocchi
- 1 buttercup squash
- 1/4 cup nutritional yeast
- 1/2 tsp garlic powder
- pinch cayenne (optional)
- oat milk as needed
- 3 tbsp vegan butter divided
- 60g pesto
- salt and pepper to taste
For roasted brussels sprouts
- brussels sprouts
Preparation
Brush squash with 1 tbsp melted vegan butter and season with salt and pepper. Roast in a preheated oven at 400 degrees 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. Add more oat milk as necessary to thin the sauce.
Boil gnocchi as per package instructions.
Drain and transfer to a pan with a little vegan butter. 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 for 20-25 minutes.
