Today’s dinner was gnocchi in oat cream sauce with roasted brussels sprouts. A fairly quick and very hearty dinner.

I roasted the halved sprouts in the oven with some oil, balsamic vinegar, salt and maple syrup for 20mins at 200°C.

Brown the gnocchi in a pan and remove when done. In the same pan make the sauce. For the sauce soften onions and garlic, add thyme and salt. Add cream (I used oat as base) and nutmeg and season to taste with salt and pepper. Put gnocchi back and let it heat up again.

Serve in a deep dish.

I put the Brussels sprouts at the side because I don’t like it too soggy.

#vegan