Vegan Browned Butter MiSOgood Gnocchi
1 Tablespoon Olive Oil
1 Pound (About 3 Cups) Peeled and Diced Butternut Squash
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1/2 Cup Vegan Butter
1/4 Cup MiSOgood Brown Rice Miso
1/2 Ounce (About 15 Large) Fresh Sage Leaves
4 Cloves Garlic, Minced
1 Pound Potato Gnocchi, Cooked Al Dente
1 Tablespoon Lemon Juice
1/2 Cup Slivered Almonds, Toasted
Preheat your oven to 400 degrees and line a baking sheet with parchment paper or aluminum foil. Toss the butternut squash with oil, salt, and pepper to coat. Spread the pieces out in an even layer on the prepared sheet. Roast for 30 - 40 minutes, until lightly browned around the edges and fork-tender throughout.
Meanwhile, begin browning the butter. Set a medium saucepan over medium heat and add the vegan butter. Once it has nearly melted, the miso and sage leaves. Continue to cook for 2 - 3 minutes, stirring continuously, until the mixture is golden and the sage leaves are crispy. Keep a very close eye on the butter so that it does not burn! Add the garlic and gnocchi and toss gently to incorporate.
Cook for 4 - 5 minutes longer, stirring once or two, until the gnocchi is toasted and golden. Stir in lemon juice, almonds, and roasted butternut squash, tossing to combine.
Serve right away while piping hot!
Makes 3 - 4 Servings
1 Pound (About 3 Cups) Peeled and Diced Butternut Squash
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1/2 Cup Vegan Butter
1/4 Cup MiSOgood Brown Rice Miso
1/2 Ounce (About 15 Large) Fresh Sage Leaves
4 Cloves Garlic, Minced
1 Pound Potato Gnocchi, Cooked Al Dente
1 Tablespoon Lemon Juice
1/2 Cup Slivered Almonds, Toasted
Preheat your oven to 400 degrees and line a baking sheet with parchment paper or aluminum foil. Toss the butternut squash with oil, salt, and pepper to coat. Spread the pieces out in an even layer on the prepared sheet. Roast for 30 - 40 minutes, until lightly browned around the edges and fork-tender throughout.
Meanwhile, begin browning the butter. Set a medium saucepan over medium heat and add the vegan butter. Once it has nearly melted, the miso and sage leaves. Continue to cook for 2 - 3 minutes, stirring continuously, until the mixture is golden and the sage leaves are crispy. Keep a very close eye on the butter so that it does not burn! Add the garlic and gnocchi and toss gently to incorporate.
Cook for 4 - 5 minutes longer, stirring once or two, until the gnocchi is toasted and golden. Stir in lemon juice, almonds, and roasted butternut squash, tossing to combine.
Serve right away while piping hot!
Makes 3 - 4 Servings