0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart

      DELIVERED NOV 14 - NOV 18

      Pumpkin Gnocchi

      Why is my gnocchi in plastic? If we were to open each bag and transfer it to paper it would have been wasting paper bags as there is no other option in receiving bulk portions (probably due to not allowing it dry) so we thought although it seems like more waste it is actually less overall! Hope that makes sense! We are always open to input or new ideas! Best, your sorryivegotplants team

      STEP 1

      Pre heat your oven to 400F

      Bring a large pot of salted water up to a boil.  once hot add in your gnocchi and let cook for ~3 minutes or until the pasta rises to the surface of the water. Once done strain and set aside. *** before you strain keep 1/3 cup of pasta water for later use**

      STEP 2

      Cut your brussels sprouts into halves, remove the bottoms. Cut your asparagus into 1 inch pieces. Dice your parsley.

      Toss your brussels sprouts & asparagus in a splash of oil + pinch of salt and pepper. Transfer to a lined baking sheet and place in the oven to cook for ~ 15 minutes.


      STEP 3

      Bring a large pan + a splash of oil up to medium hight heat. Once hot add in sauce + your 1/3 cup  of pasta water (if you forgot just use 1/4 cup regular water) and let heat for ~ 5 minutes. Next add in your gnocchi and your asparagus + brussels sprouts and mix well stirring regularly, do this for ~ 5 more minutes or until the sauce is clinging to the pasta. 

      STEP 4

      Build your bowl. Gnocchi on the bottom and garnished with your crumbled tofu feta, parsley, pumpkin seeds &  diced parsley. An extra drizzle of olive oil + pinch of salt and pepper & ENJOY! šŸŒæšŸ˜œ