Pumpkin Gnocchi With Cranberry Walnut Pesto

Name: Pumpkin Gnocchi With Cranberry Walnut Pesto
Prep time: 38 min
Cook time: 38 min
Total time: 38 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters canned pumpkin puree (be careful not to buy the season pie filling – pumpkin only); 2 teaspoons minced, dried cranberries; 2 Tbsps flat leaf parsley, roughly chopped; 1 small clove garlic, minced; 1 teaspoon lemon zest; 118 milliliters nutritional yeast; 79 milliliters good quality olive oil; 2 Tbsps olive oil + 1 tbsp of olive oil, divided; 4 servings sea salt, freshly cracked pepper and grated nutmeg to taste; 4 servings sea salt and pepper to taste; 1 small 1 tablespoon sherry vinegar; 2 Tbsps silken tofu whipped; 3 small sprigs thyme, leaves only; 2 Tbsps Earth Balance Buttery Stick; 237 milliliters freshly toasted walnuts

The recipe Pumpkin Gnocchi With Cranberry Walnut Pesto could satisfy your Mediterranean craving in about 38 minutes. This recipe serves 4. This recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains about 8g of protein, 50g of fat, and Head to the store and pick up pumpkin puree, cranberries, garlic, and a few other things to make it today. It works well as a side dish.