Roasted Vegetables and Cauliflower Gnocchi

1 package Trader joe’s frozen gnocchi
1 lb fresh brussels sprouts, trimmed and halved or quartered
8 oz fresh mushrooms, sliced
½ butternut squash, seeded, peeled, quartered and sliced 9or use a delicata squash, seeded halved and sliced
3 Tbsp white balsamic vinegar
sea salt and black pepper
½ cup raw cashews, soak for minimum 30 minutes
1 Tbsp lemon juice
1 tsp sucanat
shake or two of red cayenne pepper
parsley, basil, thyme, and/or oregano ( I used fresh parsley and a few shakes of dried basil, thyme and oregano)

Preheat oven to 425.  Soak cashews.

Line a large rimmed baking sheet with parchment paper.  Toss brussel sprouts, mushrooms and squash with 2 Tbsp vinegar.  Spread out on baking sheet.  Sprinkle lightly with salt and pepper.
Roast 35 minutes or until vegetables are crisp tender, stirring once.

Meanwhile place 1 tsp earth balance and 2 Tbsp water in a non-stick skillet.  Bring to a boil and add frozen gnocchi.   Shake the skillet often to turn gnocchi till browned.  Sprinkle herbs and cayenne pepper over gnocchi as it cooks

For balsamic cream: combine drained cashews, 1 Tbsp vinegar, lemon juice, ¼ cup water and sugar in blender.  Add 1 Tbsp water at a time as needed to get dizzling consistency. 

When the vegetables are done and the gnocchi is browned, toss together and drizzle with some of the balsamic cream.  Use the remaining cream as needed on individual servings.  

Inspired by FOK winter 2021 magazine

This may sound complicated but it really comes together very quickly .I prepped the veggies early in the day and then just had to pop in the oven when I was ready to prepare for dinner. Great left over the next day if you are lucky enough to have any left!