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Pumpkin Gnocchi with Cranberry Walnut Pesto


For the gnocchi:

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

For the pesto:

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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