Such a perfect and easy meatless Monday dinner! Hearty gnocchi paired with lots of veggies, packed with vitamins and minerals, so delicious and everything comes together in under 30 minutes. Feel free to top with any additional protein of your choice, sliced avocado and/or a lightly fried pasture-raised egg.
2 cups frozen sweet peas
2 cups sliced sunchokes
2 cups spiralized yellow zucchini
2 cups broccoli florets
1-2 tablespoons ghee
2-3 tablespoons nutritional yeast
½ cup roasted pumpkin seeds
Salt and pepper to taste
1-2 tsp. red pepper flakes for garnish
Preheat oven to 375 degrees. Line baking sheet with parchment paper or silpat baking mat.
Spray or toss sunchokes with avocado oil, season with salt and pepper, spread on baking sheet and put in oven for 15 min.
After 15 min. spray squash and broccoli with avocado oil, season with salt and pepper and add to the baking sheet. Bake for about 15 minutes. Remove veggies from oven. Drizzle with olive oil. Mix and set aside.
Prepare gnocchi as directed on the bag. I prepared by cooking gnocchi in boiling water for 5 minutes. Halfway through I added the sweet peas.
After 5 minutes drain gnocchi and peas. Place in a bowl with ghee, nutritional yeast and season with salt and pepper. Toss until creamy and well combined.
Prepare and assemble dish by placing veggies next to each other in a bowl. Sprinkle with pumpkin seeds and red pepper flakes.
Serve and enjoy!