Source: Purple Carrot
20 oz. fresh gnocchi
olive oil
3 garlic cloves, minced
1 shallot, finely chopped
1 oz. fresh ginger, minced
1 lime, zested then halved
3 TB vegan butter
2 TB pumpkin powder (or 1/4 cup canned pumpkin)
2 TB white miso paste
1 tsp black sesame seeds
1. Make sauce: Heat a little olive oil in saucepan and saute garlic, shallot, & ginger. Add lime zest, juice from 1/2 lime, butter, pumpkin, miso, 1 cup water. Bring to a simmer and cook until slightly thickened.
3. Serve gnocchi with sauce; sprinkle with sesame seeds.
No comments:
Post a Comment