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Black Sesame Gnocchi with Roasted Brussels Sprouts & Ginger Pumpkin Butter
2 or 4 Serving Dinner

Black Sesame Gnocchi

with Roasted Brussels Sprouts & Ginger Pumpkin Butter

Tags: Nut-Free, Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
660
FAT
24g
CARBOHYDRATES
95g
PROTEIN
19g

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INGREDIENTS

  1. 10 oz Brussels sprouts
  2. 3 garlic cloves
  3. 1 shallot
  4. 1 oz fresh ginger
  5. 1 lime
  6. 2 scallions
  7. 3 tbsp vegan butter
  8. 2 tbsp pumpkin powder
  9. 2 tbsp white miso paste
  10. 10 oz fresh gnocchi
  11. 1 tsp black sesame seeds
  12. 2 tbsp (4 tbsp) vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
  16. Directions for 4 servings indicated in parentheses
Allergens: soy, wheat
Tools: Large nonstick skillet, Small saucepan, Baking sheet, Large pot
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
660
FAT
24g
CARBOHYDRATES
95g
PROTEIN
19g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 425°F and position rack at the top of the oven. Bring a large pot of salted water to a boil. Trim and quarter the Brussels sprouts. Thinly slice the garlic. Dice the shallot(s). Mince the ginger. Zest and halve the lime(s), juice one half (1 lime) and cut the other half (1 lime) into wedges. Trim scallions and slice into 2 inch pieces.

2
Roast the Brussels sprouts

Add quartered Brussels sprouts, sliced scallion, 2 tsp (4 tsp) vegetable oil, salt, and pepper to a baking sheet, and toss. Roast vegetables until golden brown and slightly crispy, 15 to 18 minutes. TIP: Arrange the vegetables in a single layer on the baking sheet. You may need two baking sheets for the 4 person recipe.

3
Make the ginger pumpkin butter

Heat 1 tsp (2 tsp) vegetable oil in a small saucepan over medium heat. Add sliced garlic, diced shallot, and minced ginger. Cook until softened, 3 to 5 minutes. Add lime zest, lime juice, butter, pumpkin powder, white miso paste, 1 cup (2 cups) water, and a pinch of salt and pepper. Bring to a simmer, turn off heat, and set the ginger pumpkin butter aside.

4
Cook the gnocchi

Add gnocchi to the large pot of boiling water and cook until they float to the surface, 3 to 5 minutes. Drain the gnocchi, and shake to remove any excess water.

5
Sauté the gnocchi

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add gnocchi and cook until golden brown in places, 3 to 4 minutes. Add black sesame seeds and cook until toasted, 1 to 2 minutes. TIP: Work in batches for the 4 serving meal, and add 1 tbsp vegetable oil for the second batch.

6
Serve

Divide the ginger pumpkin butter between bowls. Top with black sesame gnocchi and roasted Brussels sprouts. Serve with lime wedges. Enjoy!

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