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Now I know why everyone is raving about Trader Joe's cauliflower gnocchi because it's AWESOME! I hear it sells out quickly at my local TJ's so I quickly picked up the gnocchi when I came across it last week. I had leftover butternut squash from the butternut noodles I made so I googled this recipe on Food Network and added my own twist. The gnocchi and butternut squash created a guilt-free creaminess to the dish and the cheese blended all of the flavors together. I hope I have the opportunity to make this dish for family/friends soon because I want to share this delicious meal!
Cauliflower Gnocchi with Butternut Squash, Kale, and Bacon
Ingredients
- 2 tablespoons ghee
- 1/2 butternut squash (seeds removed) cut into 1/2 inch cubes.
- 2 teaspoons minced garlic
- 1/4 teaspoon red pepper flakes
- Salt
- 1 cup chicken broth
- 1 bunch of kale
- 3/4 cup of shredded parmesan
- 4 pieces of cooked bacon chopped
- Fresh chopped parsley
Instructions
1. Pan fry gnocchi according to package instructions.
2. Preheat broiler.
3. Melt 1 tablespoon of ghee in separate large ovenproof skillet. Add squash and cook 8 minutes or until slightly tender while stirring occasionally.
4. Add garlic, salt and red pepper flakes to squash. Cook 2 more minutes.
5. Add chicken broth to skillet. Once it starts to simmer, add kale.
6. Once kale starts to wilt, add pan fried gnocchi, cover skillet and cook 5 minutes.
7. Uncover, stir in 1/4 cup of cheese and 1 tablespoon ghee.
8. Sprinkle remaining parmesan and transfer skillet to oven. Broil for 3 minutes.
9. Sprinkle with chopped bacon and parsley.
Air Fryer Carrots
Ingredients
- 6 large carrots
- Extra virgin olive oil
- Herbes de Provence
- Fresh parsley
Instructions
1. Peel and cut carrots into quarter inch strips.
2. Lightly coat carrots with olive oil and herbes de provence.
3. Cook in air fryer at 350 degrees Fahrenheit for 10 minutes. Shake carrots half way through.
4. Top with chopped parsley.
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