Roasted Garlic Tofu Gnocchi with Butternut Miso Puree

Miso Butternut Squash Puree 

• 1 medium butternut squash - cubed
• 3 cloves garlic, peeled 
• 2 tbsp olive oil
• 2 tbsp Roasted Garlic Butter (Parisian Pantry)
• 2 tbsp CinSoy Miso

• 1 pack Tofu Gnocchi

• 1 1/2 tbsp Roasted Garlic Butter (Parisian Pantry)
• 1 delicata squash - sliced and roasted
• Salt and pepper to taste

1. Toss cubed squash and garlic cloves in olive oil, salt and pepper. Roast at 350 degrees until fork tender. 
2. Add the squash, garlic butter and miso to a food processor. Puree until smooth - adjust for seasoning as needed.
3. Pour the gnocchi into a pot of salted boiling water. Cook for 3-5 minutes or until they float to the surface. 
4. Remove from water and transfer to a hot pan. Sear until golden and crispy. 
5. Add in your Parisian Pantry butter and a spoonful of the cooking water. Toss to emulsify.
6. Spread the squash puree on a plate and top with the buttery Tofu Gnocchi. 
7. Add in the roasted squash and some parmesan cheese. Enjoy!