Creamy cauliflower Gnocchi

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filed under Main Dishes

Main Dishes
Serving size: 1 each
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 403 (20% DV)
Fat: 9g (14% DV)
Carbohydrates: 34g (11% DV)
Protein: 40g (81% DV)
Ingredients:  Makes 2 servings (2 each)

Tip: For nutritional information on all the ingredients in Creamy cauliflower Gnocchi just click on each ingredient name. Then adjust the serving size for any Creamy cauliflower Gnocchi ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Prepare the cauliflower gnocchi
Now, there are a couple of methods suggested on the package but the preferred way and I agree is to steam it in a pan on the stove then sauté it so the bottoms get nice and crispy brown.
To do this you just add the gnocchi (frozen) to a sauté pan on the stovetop with some water, cover and steam it for about 5-6 minutes. You want all of the water to become absorbed. Then just add a little butter or oil to the pan, turn up the heat to medium-high heat and let those little babies get nice and crispy. This takes about 3-4 minutes. Season the gnocchi with salt and pepper and set it aside while you prepare the rest of the ingredients.
Make the creamy veggie-filled sauce
Heat up a skillet to medium heat with 1 tablespoon of olive oil. Once the oil is hot, add in the diced red onion, mushrooms and garlic. Let that cook for 4-5 minutes, stirring occasionally until the mushrooms start to get nice and golden brown.
Add in the spinach and cook until wilted, about 1-2 minutes.
Pour in the vegetable stock, dried basil or oregano and stir to combine it with the veggies. Season with more salt and pepper. Let that come to a simmer and cook for 2-3 minutes.
Next, add in the coconut milk and stir it in with all of those deliciously simmered veggies and let that all cook for 2 more minutes.
Put it all together
Add in the cooked gnocchi and stir. Let that all cook for 2 minutes. Finally, stir in the grated parmesan cheese and season with salt and pepper if needed, based on taste.
Plate and top with freshly chopped herbs like basil or parsley and more grated parmesan cheese.
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