Black Sesame Gnocchi
with Roasted Brussels Sprouts & Ginger Pumpkin Butter
INGREDIENTS
- 10 oz Brussels sprouts, trimmed and quartered
- 2 scallions, trimmed and cut into 2-inch pieces
- 10 oz fresh gnocchi
- 1 tsp black sesame seeds
- 3 garlic cloves, peeled and sliced
- 1 shallot, peeled and diced
- 1 oz fresh ginger, peeled and minced
- 1 lime, zested, half juiced, half cut into wedges (divided)
- 3 tbsp vegan butter
- 2 tbsp pumpkin powder
- 2 tbsp white miso paste
- 1 tbsp + 1 tsp vegetable oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat the oven to 425°F and position rack at the top of the oven. Add Brussels sprouts, scallion, gnocchi, 1 tbsp vegetable oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast gnocchi and vegetables until golden brown and slightly crispy, 15 to 18 minutes. Remove from the oven and sprinkle with black sesame seeds. (4-serving meal: use 2 tbsp vegetable oil) TIPS: Arrange the gnocchi and vegetables in a single layer on the baking sheet. If the gnocchi is soft, wet your hands to gently separate them.
Heat 1 tsp vegetable oil in a small saucepan over medium heat. Add garlic, shallot, and ginger. Cook until softened, 3 to 5 minutes. Add lime zest, lime juice, butter, pumpkin powder, white miso paste, 1 cup water, and a pinch of salt and pepper. Bring to a simmer, turn off heat, and set the ginger pumpkin butter aside. (4-serving meal: use 2 tsp vegetable oil, 2 cups water)
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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