🔹 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)