Vegan Gnocchi and Butternut Squash with Sage-Hazelnut Pesto

Vegan Gnocchi and Butternut Squash with Sage-Hazelnut Pesto




10 min



30 min



40 min

Ingredients (6 servings)

13 cup hazelnuts

2 tbsp nutritional yeast

1 tbsp lemon juice

12 cup sage (fresh)

2 tbsp vegetable broth

1 tsp black pepper, or to taste

1 tsp salt, or to taste

1 tsp dried thyme

12 tsp ground cinnamon

14 tsp ground nutmeg

14 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


  1. Preheat oven to 400°F. Line a baking sheet with aluminum foil.
  2. In a bowl, combine butternut squash, dried thyme, cinnamon, nutmeg, salt, black pepper, and half of the olive oil.
  3. Spread seasoned butternut squash on the baking sheet and cook covered for 20 minutes. Uncover and cook for 5 minutes. Remove from oven.
  4. Combine hazelnuts and garlic in a food processor and pulse until broken up.
  5. 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.
  6. In a skillet, heat the remaining olive oil over medium heat.
  7. Cook gnocchi in skillet for about 3 minutes, until lightly browned. Remove from heat.
  8. Add butternut squash and sage-hazelnut pesto to gnocchi and fold to combine.
  9. Served topped with parmesan cheese.

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