DELIVERED FEB 14 - FEB 18
Butternut Squash Gnocchi
Bring a large pot of salted water up to a boil. Once boiling add in your gnocchi and left cook for ~5 minutes or until the pasta beings to float. Strain and set aside. *** keep 1/3 cup of pasta water off to the side before straining for use later
Remove your veggies and cut as shown below.
Bring a large sauce pan + a splash of oil up to medium high heat. Once hot add in your shallot + your asparagus & mushroom. Let cook for ~ 7 minutes. Next add in your sauce + your saved pasta water ** if you forgot add 1/4 cup water** and cook for just 1 minute then add in your cooked gnocchi and keep cooking for another ~5 minutes until the sauce has thickened up are begun to stick to the pasta. Just before finishing add in half you parsley and mix throughly for a minute.
Build your bowl. Pasta mix on the bottom then topped with your tofu feta and the rest of your diced parsley. Drizzle of olive oil + a pinch of salt and pepper & ENJOY!!
ingredients: gnocchi, asparagus, mushroom, parsley, shallot
butternut alfredo: butternut squash, oil, miso, tamari, maple, water, rice vinegar, garlic, tofu, lemon, apple cider vinegar, onion powder, garlic powder, nutritional yeast, water
tofu feta: tofu, apple cider vinegar, water, salt, oregano