Source: Purple Carrot
You can also make this recipe without the sprouts-- the sauce is delicious and could be saved for other recipes!
10 oz. Brussels sprouts, sliced
10 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. Preheat oven to 425. Toss sprouts & gnocchi with a little olive oil, salt & pepper. Transfer to baking sheet & roast 15-18 minutes until browned.
2. Meanwhile, 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 & sprouts with sauce; sprinkle with sesame seeds.
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