INGREDIENTS
25
pieces Asparagus
1/4
Red onion
1 1/2
sprig Rosemary, fresh
12
Sweet peppers, mini
1/4 cup
Balsamic vinegar
1 tbsp
Capers
3 tbsp
Dijon mustard
3 tbsp
Maple syrup, pure
1/4 stick
Vegan butter
16 oz
Gnocchi, store bought
1/4 tsp
Salt
14 tsp
Olive oil, extra virgin
5 cups
Water