Description
Cauliflower gnocchi with creamy (vegan!) butternut squash sauce and sage. A healthy, easy dinner recipe that’s full of satisfying, comforting fall flavors. Gluten-free, paleo, vegan, and dairy-free.
Ingredients
Scale
- extra virgin olive oil
- 1 tablespoon fresh sage, chopped
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- pinch of red pepper flakes (more if you like it spicy!)
- pinch of ground nutmeg
- sea salt and pepper to taste
- 1/4 cup canned coconut milk
- 1 can Trader Joe’s organic butternut squash purée
- 2 packages of Trader Joe’s cauliflower gnocchi
- grated Parmesan for garnish, optional
Instructions
- Heat a drizzle of olive oil in a large skillet over medium heat. Once hot, add the sage and give a good stir. Let the sage get crispy and then transfer to a small bowl, sprinkle lightly with salt and set aside.
- To the same skillet, add the onion, garlic, red pepper flakes, nutmeg, and a good sprinkle of salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes. Add the coconut milk and butternut squash purée and stir to combine.
- Carefully transfer the hot butternut squash mixture to a high-speed blender and blend until smooth and creamy. Season with salt and pepper to taste.
- Rinse out the skillet and cook the Trader Joe’s cauliflower gnocchi according to package instructions. Once cooked, add butternut squash sauce to coat (as much as you like – you might have some sauce leftover). Divide the gnocchi between four bowls and garnish with fried sage and grated Parmesan, if desired.
Notes
You’ll likely end up with extra butternut squash sauce. Save in an airtight container in the fridge and add to pasta or grain bowls throughout the week. Or freeze to save for later!
