*Please note that before preparing the main ingredients you will want to soak your cashews for 4-6 hours in room temperature water or 30 minutes-1 hour in boiling hot water. This softens them enough to become smooth when blending the sauce*

Begin by spraying two large sheet pans with cooking spray and preheating the oven to 400F. Spraying the pans is very important so the gnocchi and other vegetables do not stick.

On one sheet pan, add your chopped butternut squash. Top with the sauce ingredients including the chili oil, garlic powder, and lemon juice and mix until squash evenly coated. You will mix the cashews, nutritional yeast, and water from the sauce ingredients in later.

On the second sheet pan add your broccolini, mushrooms, and brussel sprouts and coat evenly with the chili oil, avocado oil, lemon juice, garlic powder, salt, and pepper under the roasted vegetable ingredients. Once evenly coated, add the two bags of frozen gnocchi to the same pan, toss to combine, and evenly spread out over the pan. *Important: make sure vegetables & gnocchi are spread out to cook evenly*

Add both pans to the oven and bake the vegetables and gnocchi for 15 minutes. At the 15 minute mark, briefly remove the pans and stir the ingredients on both sheet pans. Add back to the oven and bake for another 10-15 minutes until the vegetables and gnocchi are browned and crisp, but not burnt.

Remove the ingredients from the oven and let cool. While the vegetables are cooling, add your soaked cashews to a blender or food processor and blend about 1 minute. Next, add in the roasted butternut squash, nutritional, yeast, and water. Blend until a thick but smooth sauce is formed. If you want a thinner sauce, add more water at this time and continue to blend. Season with salt and pepper to your liking.

Add the cauliflower gnocchi and vegetables to a bowl and top each bowl with sauce. ENJOY!