Pesto Gnocchi with Roasted Brussels Sprouts
Ingredients
- 500g gnocchi
- 1 buttercup squash
- 1/4 cup nutritional yeast
- 1/2 tsp garlic powder
- pinch cayenne (optional)
- oat milk, as necessary for thinning sauce
- 3 tbsp Love & LeGrand vegan butter
- 60g Love & LeGrand garden pesto
- salt and pepper, to taste
Preparation
Brush squash with 1 tbsp melted vegan butter and season with salt and pepper, then 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 oat milk as necessary to thin the sauce.
Boil 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.
Tips
Serve with roasted Brussels sprouts by halving them, tossing in olive oil with salt and pepper, and roasting at 400°F for 20-25 minutes.
