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Pumpkin Gnocchi With Cranberry Walnut Pesto

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Photo: Would Rather Gather


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Ingredients for 2 servings

1 cup canned pumpkin puree (be careful not to buy the season pie filling – pumpkin only)

1/2 cup of nutritional yeast

3/4 cup of all-purpose organic flour + more for dusting

2 tbsp silken tofu whipped

2 tbsp of olive oil + 1 tbsp of olive oil, divided

2 tbsp Earth Balance Buttery Stick

sea salt, freshly cracked pepper and grated nutmeg to taste

1 cup, freshly toasted walnuts

1/4 cup nutritional yeast

1 small clove of garlic, minced

3 small sprigs of thyme, leaves only

2 tbsp of flat leaf parsley, roughly chopped

small splash of sherry vinegar

1/3 cup of good quality olive oil

2 tsp of minced, dried cranberries

1 tsp of lemon zest

sea salt and pepper to taste

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