Creamy Butternut Squash Gnocchi
Servings 4 people
Calories 372kcal
Ingredients
- 1.1 lb gnocchi 500 g
Roasted Butternut Squash
- 3 cups butternut squash, diced 400 g
- 1 tbsp olive oil 15 ml
- 1 tsp garlic powder 5 ml
- ¼ tsp sea salt 1 ml
Creamy Sauce
- ¼ cup cashews (soaked 1 hour) 60 ml
- 2 tsp vegan butter 10 ml
- 2 large garlic cloves, minced
- ¾ cups oat milk 180 ml
- ¾ cups vegetable broth 180 ml
- ¼ cup sage, chopped 60 ml
- 1 tbsp lemon juice 15 ml
- ¼ tsp sea salt 1 ml
- pepper to taste
Instructions
- Soak cashews in some water for about an hour to soften. Drain and set aside.
- Preheat oven to 375°F. Cut the butternut squash in 1/2. Scoop out the seeds. Peel. Slice into strips lengthwise. Lay the strip flat and cut lengthwise again. The goal is to have about ½ inch strips.
- Cut each strip widthwise to form ½ inch squares. Cut enough to make about 3 cups.
- Place butternut squash, olive oil, garlic powder and sea salt in a bowl and stir to combine. Place the squash on a baking tray lined with parchment. Place in oven and bake for 30 minutes.
- While the butternut squash is baking, add cashews to a high speed blender, along with the oat milk. Blend until creamy.
- Mince garlic. Slice sage leaves into thin strips widthwise.
- Heat 2 tsp vegan butter in a large pan. Add garlic and sage and sauté about 2 minutes.
- Add the veg broth, lemon juice and cashew cream, sea salt and a few grinds of black pepper.
- Heat gently and stir until sauce starts to thicken. Add cooked squash. Reduce heat to low to keep warm.
- Cook gnocchi in boiling water for about two minutes - until it floats to the top.
- Drain the gnocchi and add to the sauce. Stir to combine. Turn off heat.
- Serve with some additional sage sprinkled over top.
Nutrition
Calories: 372kcal | Carbohydrates: 65g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 933mg | Potassium: 468mg | Fiber: 6g | Sugar: 7g | Vitamin A: 11442IU | Vitamin C: 24mg | Calcium: 152mg | Iron: 6mg
