Pumpkin Parsley Gnocchi

Pumpkins everywhere! We’re taking advantage of this wonderful season gourd while it’s still around.  Probably one of our closest contacts (OK-she’s from Australia so she’s not close in the geography sense) in our vegetarian Facebook world is our friend at VegieHead.  She’s constantly updating recipes and is always a part of the social media food world, so we were willing to take some ideas from her on this meal.  And we loved it!

1 package whole wheat gnocchi, cooked

2 cups pumpkin puree

1/2 cup chopped fresh parsley

1/2 cup Gruyere cheese

1/2 cup coconut

2 cloves garlic, minced

2 tbsp olive oil

1/4 tsp sea salt

1/4 tsp black pepper

• Preheat oven to 350 degrees
• In a food processor, pulse together pumpkin puree, parsley, coconut milk, garlic, olive oil, salt and pepper until creamy
• Layer gnocchi into casserole dish and top with pumpkin mix
• Evenly distribute cheese on top and bake at 350 degrees for 10 minutes (I also placed under broiler for a few minutes to make the top cheese layer a little crisper)