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PREP TIME
10 min
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COOK TIME
30 min
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TOTAL TIME
40 min
Ingredients (6 servings)
1⁄3 cup hazelnuts
2 tbsp nutritional yeast
1 tbsp lemon juice
1⁄2 cup sage (fresh)
2 tbsp vegetable broth
1 tsp black pepper, or to taste
1 tsp salt, or to taste
1 tsp dried thyme
1⁄2 tsp ground cinnamon
1⁄4 tsp ground nutmeg
1⁄4 cup parmesan cheese (vegan)
16 oz gnocchi (vegan)
4 tbsp olive oil
2 whole garlic clove
2 cup basil (fresh), packed
4 cup butternut squash, chopped
Instructions
- Preheat oven to 400°F. Line a baking sheet with aluminum foil.
- In a bowl, combine butternut squash, dried thyme, cinnamon, nutmeg, salt, black pepper, and half of the olive oil.
- Spread seasoned butternut squash on the baking sheet and cook covered for 20 minutes. Uncover and cook for 5 minutes. Remove from oven.
- Combine hazelnuts and garlic in a food processor and pulse until broken up.
- Add nutritional yeast, lemon juice, basil, sage, vegetable broth, and a pinch of salt and pepper to the food processor and pulse until a paste is formed.
- In a skillet, heat the remaining olive oil over medium heat.
- Cook gnocchi in skillet for about 3 minutes, until lightly browned. Remove from heat.
- Add butternut squash and sage-hazelnut pesto to gnocchi and fold to combine.
- Served topped with parmesan cheese.
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