Cauliflower Gnocchi with Butternut Squash "Cheese" Sauce
A plant-based meal with a ton of flavor - grain free & dairy free, as well!
- 2 bags Trader Joe's Cauliflower Gnocchi
- 1 tbsp olive oil
- 1 tbsp ghee, replace with olive oil if vegan
- 1 14.5 oz can Pureed butternut squash, I get this at Trader Joe's - you can also use 2 cups cubed roasted squash if you don't have this.
- 1/2 cup cashews, no need to soak!
- 1/2 cup water
- 2 cloves minced garlic
- 1 tbsp nutritional yeast
- 1/2 lemon (juiced)
- 1/2 tsp salt, more to taste
- 1/4 tsp paprika
- 8 sage leaves, optional
- 2 tbsp vegan ricotta, optional
Butternut Squash "Cheese" Sauce
Add pureed squash, cashews, water, garlic, nutritional yeast, salt, lemon juice, and paprika to a high speed blender (I use a Vitamix). Blend on high for 30 seconds to 1 minute until extremely smooth. Set aside.
Heat ghee & olive oil in a large non-stick pan (I use ceramic) over medium high heat. Add both bags of FROZEN gnocchi. Cover and let them cook (untouched) for 3-4 minutes. Check to ensure they are beginning to brown on the bottom. Flip and stir for an additional 3-4 minutes until cooked through and evenly browned.
Add desired amount of sauce to the pan, reduce heat, and stir to heat the sauce 1-2 mins. If using the sage as garnish, fry pieces in a tiny bit of ghee over med high heat for 1-2 mins. Serve gnocchi topped with sage and Kite Hill Ricotta Cheese. Enjoy!
Calories: 437kcal, Carbohydrates: 55g, Protein: 10g, Fat: 20g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 13mg, Sodium: 893mg, Potassium: 921mg, Fiber: 12g, Sugar: 9g, Vitamin A: 19796IU, Vitamin C: 28mg, Calcium: 113mg, Iron: 3mg