Pan-Fried Gnocchi & Acorn Squash with Hazelnut-Sage Pesto

Name: Pan-Fried Gnocchi & Acorn Squash with Hazelnut-Sage Pesto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ½ teaspoon ground cinnamon; 1 teaspoon dried thyme; 1 batch gnocchi (see Gnocchi alla Vodka) or one 16-ounce (455 g) package store-bought (see tip); ¼ teaspoon ground nutmeg; Pecan Parmesan, for topping; 1 batch gnocchi (see Gnocchi alla Vodka) or one 16-ounce (455 g) package store-bought (see tip); ⅓ cup (55 g) hazelnuts; 2 to 3 garlic cloves; 2 tablespoons nutritional yeast; 1 tablespoon lemon juice; 2 cups (60 g) packed fresh basil; ½ cup (15 g) fresh sage; 2 tablespoons extra virgin olive oil; 2 tablespoons vegetable broth; Salt and black pepper to taste; Salt and black pepper to taste; 4 cups (500 g) chopped acorn squash; Olive oil spray

Preparation info

Serves
4 to 6
(double for larger crowds)

Difficulty
Easy
Ready in
30 min

Appears in

But I Could Never Go Vegan!

By Kristy Turner

Published 2021

About

Winter squashes scream fall, and every October I want them all: butternut, acorn, kabocha, delicata, red kuri, pumpkin, and more. And I want them in everything. This recipe features my favorite combination: roasted acorn squash with pan-fried gnocchi and an autumnal pesto made with hazelnuts and fresh sage leaves. It doesn’t take terribly long to prepare and would be perfect for a potluck after an afternoon spent picking apples with friends or for a dinner party to celebrate the changing le

Ingredients

Dinner
Starter
Vegan
October

Ingredients

Method