Pan-Fried Gnocchi & Acorn Squash with Hazelnut-Sage Pesto
Ingredients
Pesto
1/3 cup hazelnuts
2 to 3 garlic cloves
2 tbsp nutritional yeast
1 tbsp lemon juice
2 cups packed fresh basil
1/2 cup fresh sage
2 tbsp olive oil
2 tbsp vegetable broth
Salt and pepper to taste
Gnocchi & Squash
4 cups chopped acorn squash
Olive Oil Spray
1 tsp dried thyme
1/2 1tsp ground cinnamon
1/4 tsp ground nutmeg
Salt and pepper to taste
2 tbsp olive oil
16 ounce Gnocchi
Pecan Parmesan , for topping
Directions
Combine the hazelnuts and garlic in a food processor and pulse until broken up. Add nutritional yeast, lemon juice, basil and sage; process until a paste forms. Add the oil and broth and process until smooth. Add salt and pepper and chill until ready to use.
Preheat the oven to 400ºF. Line a baking sheet with parchment paper or a silicone baking mat. Spread the acorn squash on the sheet, spray with olive olive, and sprinkle with the thyme, cinnamon, nutmeg, salt, and pepper.
Bake for 20 minutes, flipping once to ensure even cooking. When tender, remove from oven.
Heat 2 tablespoons of oil in a large, shallow saucepan over medium heat. Add the gnocchi and cook, stirring occasionally, until heated through and lightly browned. Remove from the heat. Add the cooked acorn squash and pesto and gently fold together until combined (you don’t want to mash the gnocchi or squash) Server warm, topped with Pecan Parmesan.