Looking for something hearty? This carrot pesto and gnocchi is bold with just a small amount of zip. Perfect for a cold fall or winter dinner.
Ingredients
1 package gnocchi
2 tsp olive oil
4 oz carrot pesto (or substitute what you have on hand)
brussel sprouts, halved
6 oz trumpeter mushrooms, thinly sliced (substitute portobello or other denser mushrooms)
¼ onion, thinly sliced
Preparation
Steam brussel sprouts until tender (about 8-12 minutes).
Boil gnocchi until tender, or they float, approx. 2-3 minutes.
Heat olive oil over medium heat. Saute gnocchi until they start to brown. Add onions and mushrooms, and fry until brown. Add pesto and brussel sprouts.
Salt and pepper to taste.
The Vegan Trough 