Gnocchi with Roasted Squash, Arugula & Pumpkin Seed Pesto

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:
• 2 cups spinach
• 1/4 cup parsley
• 1/2 cup arugula
• 1/2 cup pumpkin seeds
• 2 cloves garlic
• 2 tbsp lemon juice
• 1/3-1/2 cup Flora Pumpkin Seed Oil (US/CA)
• 1/2 tbsp nutritional yeast
• 1 1/2 tsp salt
• Pinch of pepper and/or red pepper flakes

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!

https://www.florahealth.com/us/blog/gnocchi-roasted-squash/