Here’s a quick recipe you can whip up in about 30 minutes!
Ingredients
- 12 oz. pre-made gnocchi (we used store-bought)
- 2 tbsp vegan butter
For squash:
- Squash of choice, cubed (we used Red Kuri)
- Flora Extra Virgin Olive Oil, to taste
- Salt & pepper
For pesto:
Instructions
- Drizzle squash with olive oil, sprinkle salt & pepper, and roast for 30 mins at 375.
- Meanwhile, toss spinach, parsley, arugula, pumpkin seeds, garlic, lemon juice, Pumpkin Seed Oil, nutritional yeast, salt and pepper and/or red pepper flakes into a food processor. Blend until nearly smooth!
- Heat skillet and add vegan butter. Add gnocchi and sauté lightly for 3-5 mins or until it starts to brown.
- Add in roasted squash, a large handful of fresh arugula, and toss with pesto. Enjoy!
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