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      Pumpkin Gnocchi

      1. Boil large pot of water with a pinch of salt. Add gnocchi and cook for 2-3 minutes or until they rise to the surface.

      2. Reserve 1/3 cup of pasta water before straining the gnocchi. Set aside.

      3. Cut vegetables.

      4. Toss asparagus and Brussels sprouts with oil, salt, and pepper. Bake on a lined baking sheet for 18 minutes or until browning around the edges.

      5. Cook pumpkin sauce and reserved pasta water in a large pan for 3 minutes, then add strained gnocchi and cook until fully coated, about 4 minutes.

      6. Add roasted vegetables and cook for an additional minute.

      7. Serve in a bowl with tofu feta, diced parsley, pumpkin seeds, a drizzle of olive oil, and a pinch of salt and pepper.

      8. Enjoy! 😊🌸🌿