What you need:
- 1/2 of one small cauliflower
- 2 tablespoons nutritional yeast
- 1/4 c raw onion
- 1.5 c easy soy yogurt
- 1/2 teaspoon Italian herb spice
- salt to taste
For the gnocchi:
- one package gnocchi (I used Trader Joe cauliflower gnocchi, soft and chewy!)
- one small acorn squash
- one bag arugula greens
How to make it:
Preheat the oven to 400 degrees. Cut the acorn squash in half. Scoop out the seeds and spread them on a baking sheet. I pre-scored the squash to make it easier to scoop after baking. Also, I’m not too picky about cleaning the stingy stuff off the seeds, I think it adds flavor.
Cut up the cauliflower and put it on a sheet (you can put it all on one if you want. Easy cleaning!)
Roast the veggies until they are done. You’ll have to stir the seeds at least once and remove them after about ten minutes. Flip the squash after about fifteen minutes. Stir the cauliflower to keep from burning.
Once every thing is cooked, put the Alfredo ingredients into the blender and blend until warm.
Cook your gnocchi as instructed. I pan fried the cauliflower gnocchi in oil until browned. Wilt the arugula (add to warm pot and cook just long enough to wilt it.) You can drain the arugula in a colander if you want to. I usually don’t because I don’t like to waste the nutrients in the water that cook out, unless it’s really going to mess up my plating.
Stir the gnocchi and squash cubes into the arugula.
Top with Alfredo sauce and garnish with the baked squash seeds. Yum!