• Johanna Lundstroem

Healthy Gnocchi with Cauliflower, Mushroom & Asparagus!

Wow, I'm so happy I came across this Cauliflower Gnocchi. They make for a quick and delicious meal and work great as left-overs too.


Against all rules, I went to the supermarket hungry....but I stayed on track and I happened to come across these frozen cauliflower gnocchi again at Trader Joe's (frozen section) and I decided, this time I will make them turn out delicious! Since I was hungry, I knew I had to whip it up real fast.

Ingredients:

Extra Virgin Olive Oil (or sub water if you're avoiding oil)

Cauliflower Gnocchi (12oz/340g Trader Joe’s frozen)

Yellow Onion, 1 small, chopped Mushrooms (Crimini or Baby Bella orWhite or about 10, sliced) Green Asparagus (about 8-10 stalks, trimmed cut into 1 inch pieces)

Tomatoes (I used 1 tin of organic roasted tomatoes from Trader Joe's)

Coconut milk (I added about 1/2 cup from tin, Trader Joe's) Coconut Aminos (Optional. Trader Joe's) Spices: Salt, pepper, paprika (1 teaspoon), oregano (1 teaspoon), garlic powder (1 teaspoon), chili powder (a dash). You can sub with any spices you like/have at home. Note: you can of course add in fresh garlic too either with the mushrooms or with the tomatoes. I wanted fast so I just used garlic powder! If you're into meat, you could add some sautéd chicken strips or just sprinkle some cashew nuts on top for extra protein.

Instructions:

Add the Olive oil (or water) to a big heated pan with lid. Add in the onion, mushrooms and asparagus and sauté for 5 mins. Pop in the tomatoes + coconut milk (if desired, you can also sub with some water or veggie broth) + add the gnocchi, stir and put lid on and let simmer on low until gnocchi is done (6-8mins).

Add a dash of coconut aminos and season with sea salt/pepper.


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