Black Sesame Gnocchi

🥘 Ingredients

• Brussels sprouts 10 oz, trimmed and quartered
• scallion 2, trimmed and cut into 2-inch pieces
• fresh gnocchi 10 oz
• vegetable oil 1 tbsp
• salt
• pepper
• black sesame seeds 1 tsp
• vegetable oil 1 tsp
• garlic 3 cloves, peeled and sliced
• shallot 1, peeled and diced
• fresh ginger 1 oz, peeled and minced
• lime 1, zested
• lime juice 1/2 lime
• vegan butter 3 tbsp
• pumpkin powder 2 tbsp
• white miso paste 2 tbsp
• water 1 cup
• salt
• pepper

1. 1

   Preheat the oven to 425°F and position rack at the top of the oven.

Roast the Brussels sprouts and gnocchi

1. 1

   Add Brussels sprouts , scallion , fresh gnocchi , vegetable oil , and a pinch of - salt and - pepper to a baking sheet , and toss. Arrange the gnocchi and vegetables in a single layer on the baking sheet. If the gnocchi is soft, wet your hands to gently separate them.
2. 2

   Roast gnocchi and vegetables until golden brown and slightly crispy, 15 minutes to 18 minutes . Remove from the oven and sprinkle with black sesame seeds .

Make the ginger pumpkin butter

1. 1

   Heat vegetable oil in a small saucepan over medium heat. Add garlic , shallot , and fresh ginger . Cook until softened, 3 minutes to 5 minutes .
2. 2

   Add lime , lime juice , vegan butter , pumpkin powder , white miso paste , - water , and a pinch of - salt and - pepper . Bring to a simmer, turn off heat, and set the ginger pumpkin butter aside.

Serve

1. 1

   Divide the ginger pumpkin butter between bowls. Top with black sesame gnocchi and roasted Brussels sprouts. Serve with &lime wedges{} (remaining &lime{}). Enjoy!