Cauliflower Gnocchi w/ Beans and Sage Butter ๐Ÿ˜‹

Week 47

This recipe is packed with plant-based deliciousness.

Even though itโ€™s a lower-carb version of traditional gnocchi, it still falls into the โ€œheartyโ€ category.

TIP: Make extra and have the leftovers for lunch.

Cauliflower Gnocchi with Beans & Sage Butter

(Makes 4 servings)

  • 2 Tbsp grass-fed butter
  • 2 Tbsp olive oil 
  • 1 12 oz (340 g) bag frozen cauliflower gnocchi
  • 1 15 oz (425 g) can white beans, rinsed
  • 1 Tbsp dried sage
  • 1 Tbsp water
  • Sea salt & freshly ground black pepper to taste
  • 4 big handfuls baby spinach

Heat the butter and oil in a large skillet over medium-high heat. Add gnocchi and cook until browned, about 5 minutes.

Stir in the beans, sage, and water. Cover and let simmer until the gnocchi are tender and the beans are heated through, about 5 minutes. Season with salt and pepper. 

Place 1 big handful of baby spinach leaves on each of the 4 plates. Serve the gnocchi over the spinach. Enjoy!