Butternut Gnocchi 🧡

Recipe:

▢ Olive oil, to drizzle
▢ 1 lb butternut squash, peeled and diced
▢ 2 yellow onions, quartered
▢ 2 tsp cumin
▢ 2 tsp smoked paprika
▢ 1 tsp garlic powder
▢ 1 tsp onion powder
▢ 2 tsp blackened seasoning
▢ Salt and pepper, to taste
▢ 2 Tbsp fresh sage, finely chopped
▢ 2 Tbsp fresh rosemary, finely chopped
▢ 3 Tbsp minced garlic
▢ 1 1/4 cups vegetable stock
▢ 1 cup coconut milk
▢ 1 cup dairy free parmesan, plus more to garnish
▢ 24 oz store bought or homemade vegan gnocchi
▢ Steamed kale, to garnish (optional)

1. Preheat oven to 400F.

2. Drizzle olive oil in a roasting pan. Add butternut squash and onion followed by spices. Toss to well coat everything.

3. Bake for 40-45 minutes or until vegetables are tender. Add to a food processor or a high speed blender with vegetable stock.

4. Blend until smooth. Add to a large pan over a medium-high heat. Then add coconut milk and minced garlic, stir and cook for 2-3 minutes.

5. Add parmesan, combine, cook until cheese is melted, about 2 minutes. Lastly, add gnocchi. Cover and cook until gnocchi is cooked, about 7-10 minutes.

6. Serve hot with garnishes and enjoy!