Lemon 'Butter' Gnocchi (vegan)
400g fresh potato gnocchi
2 tablespoon olive oil
300g butternut pumpkin, peeled, halved, seeded and roughly chopped
1 teaspoon sugar or replacer
finely grated zest of 1 lemon and
1/2 of the juice
85g vegan margarine
2 tbsp chopped fresh rosemary
green salad to serve
1. Cook the gnocchi according to the packet instructions. meanwhile, heat the oil in a small frying pan and fry the butternut pumpkin for 5 minutes until tender. Sprinkle over the sugar and lemon zest and fry for a further minute until slightly caramelised.
2. Melt the margarine in a small pan. Stir in the lemon juice and chopped rosemary and season to taste. Drain the gnocchi and stir into the pumpkin. stir well to combine.
3. Spoon into warmned serving bowls, then drizzle the lemon and rosemary margarine sauce over. Serve with salad.
This recipe is adapted from BBC's Good Food 101 Veggie Dishes book.