Gnocchi with Miso Pumpkin Sauce

 Source: Purple Carrot

2 packages (16 oz. each) fresh gnocchi

olive oil for cooking

1 TB minced garlic

2 shallots, finely chopped

1 inch fresh ginger, peeled & grated

15 oz. canellinni beans, drained & rinsed

1 lime, zested then halved

6 TB vegan butter

1/2 cup canned pumpkin

1/4 cup white miso paste

2 cups water

1 TB arrowroot powder

2 TB fresh chopped parsley

black sesame seeds for garnish

1. Saute gnocchi in large oiled saute skillet until tender; transfer to bowl. 

2. Make sauce: in same skillet, heat a little olive oil in saucepan and saute garlic, shallot, & ginger. Add lime zest, juice from 1/2 lime, butter, pumpkin, miso, 2 cups water. Stir until well blended.  Bring to a simmer and cook a few minutes. Stir in parlsey.

3. Add beans. Whisk together arrowroot powder and a little water together in small bowl; stir into skillet. Cook until thickened. Sprinkle with sesame seeds.