Ingredients

The following ingredients have 4 Servings
  • 1/2 cup pumpkin puree
  • 3/4 cup gluten free flour (add more as needed)
  • 1 chia egg (1/2 tablespoon chia mixed with 1 and 1/2 tablespoon water)
  • 3 tablespoons nutritional yeast
  • 1 tablespoon olive oil
  • 2 tablespoons olive oil
  • 1 head broccoli (chopped into florets)
  • 8 ounces brussels sprouts (halved)
  • salt and pepper to taste
  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup vegan basil pesto

Instruction

  • Preheat oven to 425 degrees F. In a large bowl combine broccoli and brussels sprouts with 2 tablespoons olive oil, salt and pepper. Bake on aluminum foil lined baking sheets in a single layer for 25-30 minutes.
  • In a small bowl sprinkle chia seeds over water. Let sit for 5-10 minutes until thickened.
  • In a large bowl combine pumpkin puree, nutritional yeast, chia egg and flour. Mix until dough form.
  • Form dough into 4 balls and roll out into long thin thread (using more flour as needed). Cut into one inch segments and lightly press down on each one with a fork.
  • Bring a pot of water to a boil. Add salt to taste. Add gnocchi. Cook for 2-4 minutes. Remove from pot.
  • Heat pan over medium heat and add 1 tablespoon olive oil. Lightly pan fry each gnocchi until browned.
  • Serve with vegan basil pesto, roasted broccoli, roasted brussels sprouts and pumpkin seeds.