Black Sesame Gnocchi

Ingredients

• 10 oz Brussels sprouts, trimmed and quartered
• 2 scallions, trimmed and cut into 2-inch pieces
• 10 oz fresh gnocchi
• 1 tsp black sesame seeds
• 3 garlic cloves, peeled and sliced
• 1 shallot, peeled and diced
• 1 oz fresh ginger, peeled and minced
• 1 lime, zested, half juiced, half cut into wedges (divided)
• 3 tbsp vegan butter
• 2 tbsp pumpkin powder
• 2 tbsp white miso paste
• 1 tbsp + 1 tsp vegetable oil*
• Salt and pepper*
• *Not included

Directions

1. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
2. For full ingredient list, see Nutrition.
3. 1 Roast the Brussels sprouts and gnocchi
4. Preheat the oven to 425°F and position rack at the top of the oven. Add Brussels sprouts, scallion, gnocchi, 1 tbsp vegetable oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast gnocchi and vegetables until golden brown and slightly crispy, 15 to 18 minutes. Remove from the oven and sprinkle with black sesame seeds. (4-serving meal: use 2 tbsp vegetable oil) TIPS: 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.
5. 2 Make the ginger pumpkin butter
6. Heat 1 tsp vegetable oil in a small saucepan over medium heat. Add garlic, shallot, and ginger. Cook until softened, 3 to 5 minutes. Add lime zest, lime juice, butter, pumpkin powder, white miso paste, 1 cup water, and a pinch of salt and pepper. Bring to a simmer, turn off heat, and set the ginger pumpkin butter aside. (4-serving meal: use 2 tsp vegetable oil, 2 cups water)
7. 3 Serve
8. Divide the ginger pumpkin butter between bowls. Top with black sesame gnocchi and roasted Brussels sprouts. Serve with lime wedges. Enjoy!