1 pound brussels sprouts, trimmed and halved lengthwise (quartered if large)
1 tablespoon honey
¼ teaspoon red pepper flakes
¾ cup pumpkin puree (not pumpkin pie filling)
½ cup unsweetened plain almond milk (or milk of choice*)
½ cup low-sodium vegetable broth
1 ½ teaspoons minced fresh rosemary
½ teaspoon salt
¼ cup freshly shredded parmesan cheese
pumpkin seeds, for garnish
Bring a large pot of lightly salted water to a boil. Add in the gnocchi and cook according to the package directions (it will take just a few minutes until they float to the top of the water). Drain and set aside.
Meanwhile, set a large skillet over medium heat. Add in the olive oil. When hot, add in the red onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant. Add in the brussels sprouts, honey and red pepper flakes. Cook for about 8 to 10 minutes, stirring occasionally, until tender and browned. Transfer the mixture to a plate or bowl and set aside.
Set the same skillet back over medium heat. Add in the pumpkin, milk, vegetable broth, rosemary and salt. Mix until combined then bring the mixture to a gentle simmer (increasing the heat slightly). Let the mixture simmer gently for about 3 to 4 minutes, stirring fairly often, until it thickens up a bit (it won’t be really thick - just saucy), reducing the heat as needed. Turn off the heat. Add in the drained gnocchi and parmesan and mix to combine. Add in the brussels sprout mixture and mix again to combine.
Spoon some of the pasta onto a serving dish. Top with a sprinkle of the pumpkin seeds and serve!
*I’ve also made this using regular whole milk. If you go this route, the sauce will be a bit thicker (and a touch richer as well). You also will not likely have to simmer the sauce for quite as long, as it thickened up faster for me this way.
Other non-dairy milks will likely behavior more similar to the almond milk!