Pesto Mac Gnocchi with Roasted Brussel Sprouts


⁣⁣🔹 500g gnocchi⁣
⁣⁣🔹2 tbsp vegan butter, divided⁣⁣
⁣🔹 50g garden pesto⁣
⁣⁣🔹 salt and pepper, to taste ⁣⁣
⁣⁣🔹 1/4 cup nutritional yeast ⁣⁣
⁣⁣🔹 1 tsp garlic powder⁣⁣
⁣⁣🔹 1 buttercup squash, halved and seeds removed⁣⁣
🔹 ⁣⁣pinch cayenne ⁣⁣
⁣⁣🔹 oat milk, as necessary for thinning sauce⁣⁣


⁣⁣▶️ Brush squash with 2 tbsp melted vegan butter & season. Roast in a preheated oven at 400 for 40minutes until soft and cooked.⁣⁣
▶️ ⁣⁣Scoop out flesh and add to a high speed blender with nutritional yeast, garlic powder, cayenne and a generous pinch of salt + pepper. ⁣⁣
▶️ ⁣⁣Add oat milk, a little at a time. Blend until smooth. Add more oat milk as necessary for thinning the sauce. ⁣⁣
⁣⁣▶️ Boil gnocchi as per package instructions. ⁣
⁣⁣▶️ Then, drain and transfer to a pan with a little vegan butter. Fry until golden on both sides. ⁣
⁣⁣⁣▶️ Add sauce + pesto and stir to coat. Cook for a minute or two until everything is hot. ⁣⁣
▶️ ⁣⁣Top with herbs and hemp hearts.
▶️ Serve with roasted brussel sprouts (halved, tossed in evoo with salt + pepper and then roasted at 400 degrees for 25-30 minutes)⁣