@naturallyzuzu 30 min Creamy Pumpkin Gnocchi 🎃 yes or no? It's my ultimate fall comfort food made in just 30 min in one pan. The creamy vegan sauce is made with fresh sage and vegan Parmesan cheese to create the ultimate Autumn flavor-packed dinner. Grab the full recipe below: Makes 4 servings: Ingredients: 2 tbsp of vegan butter or EVOO 1 med red onion diced 2 cloves of garlic minced 3-4 leaves of fresh sage 10 oz store bought potato gnocchi (I used @traderjoes brand) 1 can of white giant beans from @traderjoes optional 1 cup of vegetable broth 1 cup of organic pumpkin purée 1 cup of baby spinach or mixed of baby kale and spinach 1 tsp of red chili pepper 1 tsp of black pepper 1/2 cup vegan Parmesan (I used @followyourheart brand) Method: Heat 2 tablespoons of vegan butter or EVOO in a large, heavy-bottomed, and high-sided skillet over medium heat. Add diced onions. Sauté for 5 min until onions are translucent. Add the minced garlic. Add fresh sage leaves. Stir. To the same skillet add the uncooked potato gnocchis, sauté for 2 min then add the white giant beans. Add the vegetable broth. Bring to a boil on medium heat and stir everything well. Cover with the lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils. Add the pumpkin purée and allow to simmer over a low medium heat for another 5 min. Add the chili pepper and black pepper. Add the vegan Parmesan. Add spinach. Bring the sauce to a boil on medium heat, reduce to low-medium heat, and stir everything well. Cook for about 3 or more minutes, until spinach wilts. Make sure the gnocchi are cooked through. Cook longer if you would like a thicker sauce. Remove from heat. Serve and enjoy! #fyp #easydinnerideas #veganrecipes #easyrecipe ♬ Halloween ・ cute horror song - PeriTune