Seasons 52 prepares Gnocchi with Winter Vegetables

(FOX 2) - Before you indulge in this vegan delight, remember that it pairs perfect with a seasonal cocktail of cranberry, sage and gin.

Now, onto the food!

Gnocchi with Winter Vegetables
Inspired by Seasons 52

Ingredients:

• 1 T olive oil
• 1 cup blanched gnocchi
• Salt & Pepper to taste
• ½ cup diced, roasted, butternut squash
• ½ cup roasted cauliflower*
• 2 T diced, Italian-roasted or sun-dried tomatoes
• 2 T sun-dried tomato pesto
• 2 T Chopped parsley
• 2 T toasted, salted slivered almonds

*Try roasting the cauliflower in a hot oven with olive oil, salt, black pepper, sweet paprika, cumin and cracked coriander

Tools Needed: 

• Sauté pan
• Spoon for Cooking in a non-stick pan

Procedure:

• Over medium-high heat, add olive oil to a non-stick sauté pan
• Once the oil is shimmering, add the gnocchi to the pan and sauté on each side until golden brown
• Season with salt and pepper to taste
• Add spiced cauliflower, butternut squash and tomatoes. 
• Toss to incorporate and warm through all of the vegetables. 
• Add the pesto. Toss to evenly coat.
• Add the parsley. Toss to evenly coat.
• Plate the gnocchi. Garnish with toasted almonds. 

Recipe serves 2 as a side