Sesame Gnocchi
with Broccoli & Ginger Pumpkin Butter
Pumpkin powder is a nutrient-rich stir-in made from ground, dried pumpkins. It adds a mild sweetness and earthy squash flavor to this ginger buttered gnocchi.
INGREDIENTS
- 10 oz fresh gnocchi
- 6 oz broccoli florets, cut into bite-size pieces
- 3 garlic, peeled and minced
- 1 shallot, peeled and thinly sliced
- 1 oz ginger, peeled and minced
- 1 lime, zested and juiced
- 2 tbsp vegan butter
- 2 tbsp pumpkin powder
- 1 tbsp white miso paste
- 1 tsp tuxedo sesame seeds
- 1 tbsp + 1 tsp vegetable oil*
- salt*
- pepper*
INSTRUCTIONS
Bring medium saucepan of salted water to a boil. Add gnocchi and cook until they float to surface, 3 to 5 minutes. Reserve 1 cup pasta water, drain gnocchi, and toss with 1 tsp vegetable oil to prevent sticking. (4-serving meal: reserve 2 cups pasta water, use 2 tsp vegetable oil)
Heat 1 tbsp vegetable oil in large nonstick skillet over medium heat. Add broccoli and cook until starting to brown, 3 to 5 minutes. Add garlic, shallot, and ginger and cook until just starting to soften, 2 to 3 minutes. (4-serving meal: use 2 tbsp vegetable oil)
Add lime zest, lime juice, butter, pumpkin powder, miso, and reserved pasta water to skillet with broccoli. Bring to a simmer and remove from heat. Add gnocchi and gently stir to coat. Divide gnocchi and broccoli with ginger pumpkin butter between shallow bowls. Sprinkle with pepper and sesame seeds. Enjoy!
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Sesame Gnocchi with Broccoli & Ginger Pumpkin Butter
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