Pesto Gnocchi with Roasted Brussels Sprouts
Ingredients
- 500g gnocchi
- 1 buttercup squash
- 1/4 cup nutritional yeast
- 1/2 teaspoon garlic powder
- Pinch of cayenne, optional
- Oat milk, as needed for thinning sauce
- 3 tablespoons vegan butter, divided
- 60g garden pesto
- Salt and pepper, to taste
Preparation
Brush the squash with 1 tablespoon melted vegan butter and season with salt and pepper
Roast in a preheated oven at 400°F 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 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 enjoy
Roasted brussels sprouts
Halve the Brussels sprouts, toss in olive oil with salt and pepper, and roast at 400°F for 20-25 minutes
Notes
This recipe serves 4-6 people
