• 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.


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.


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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