Pesto Mac Gnocchi with Roasted Brussel Sprouts 🌿 by realizing_fitness
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1 buttercup squash, halved + seeds removed
1/4 cup nutritional yeast
1/2 tsp garlic powder
pinch cayenne (optional)
oat milk, as necessary for thinning sauce
3 tbsp vegan butter, divided
60g garden pesto
salt + pepper, to taste
Brush squash with 1 tbsp melted vegan butter & season. Roast in a preheated oven at 400 for 45 minutes (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. Enjoy!
I served mine with roasted brussel sprouts (halved, tossed in evoo with salt + pepper and then roasted at 400 degrees for 20-25 mins)