Ingredients
Scale
- 2 tbsp olive oil
- 1 cup sliced mushrooms (or sausage substitute)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, chopped
- 4 cups vegetable broth
- 3 cups cubed butternut squash
- 1 tsp rosemary
- 1/2 tsp thyme
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 package (16 oz) potato gnocchi
- 1 cup chopped kale
- 1 cup half-and-half or coconut milk
- Grated vegetarian parmesan-style cheese or nutritional yeast for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add mushrooms or sausage substitute and cook until golden and crisp. Remove and set aside.
- Add diced onions to the same pot and sauté until translucent. Stir in garlic, rosemary, thyme, and garlic powder.
- Pour in vegetable broth and add cubed butternut squash. Simmer 15–20 minutes until tender, then partially blend for a creamy texture.
- Add gnocchi and simmer 5 minutes until they float. Stir in chopped kale until wilted.
- Reduce heat and stir in half-and-half or coconut milk, then add back the cooked mushrooms. Season with salt and pepper to taste.
- Serve hot, topped with grated vegetarian parmesan-style cheese or nutritional yeast.
Notes
- For a vegan version, use coconut milk and nutritional yeast.
- To reheat leftovers, add a splash of broth to maintain creamy texture.
- Store in the fridge for up to 3 days or freeze for 1 month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 25 mg