The Best Gnocchi Dish You’ll Ever Eat
I don’t know if this will be “The Best Gnocchi Dish You’ll Ever Eat” or not but “A Gnocchi Dish I Pulled Out of My Ass One Night” just didn’t have the same ring to it. Nor did “Gnocchi with Artichoke, Garlic, Parsnips, Carrots, Mushrooms, and Kale.” So I went with the more click batey title. But this really is a dish I pulled out of my ass one night when trying to use up all the veggies in my fridge that were about to go bad. I pulled out the parsnips, which really don’t get enough credit for how delicious they are, then carrots that looked like they had been there for months, then mushrooms, kale, and I found some gnocchi in the freezer. For this dish, you can use whatever gnocchi you like. Full gluten gnocchi, Trader Joe’s cauliflower gnocchi, or Cappello’s sweet potato gnocchi. This dish is your oyster. But one thing that CANNOT CHANGE in this dish is having Seggiano Artichoke & Garlic Spread and Cucina & Amore Artichoke Bruschetta in it. Don’t f*ck with me, Janet. Those two things HAVE TO BE IN IT. You feel me?
If I seem a little on edge today, it’s because I am. My friend Jess was living with us for over 2 weeks and I have a girlfriend to hang out every morning when I woke up at 5am. Jess runs her own business, too, so she’s an early riser. And now that she’s gone, the mornings are quiet and lonely. Is this how empty nesters feel? Will me and my husband break up because now we have nothing to talk about since the kids are gone? What will happen?!? It’s hard to no. Especially since it’s that time of the month and life has begun to unravel for the next 3 days. Being a woman is exhausting. I’m also all hyped up because…WE CLOSE ON OUR OLD HOUSE TODAY!!! Our old house was on the market for 8 days, it had 34 showings, then it went for asking price. So I’m about to crap myself in joy. That is such a weight off of our chest!!
You know what else will be a weight off of our chest? When we finally figure out the interior design stuff in our house. We are working with a company called Havenly (which I’m OBSESSED with), but agreeing with my husband on designs is HARD. I have a certain vision, he doesn’t, but he also knows what he doesn’t like. So we’ve gone back and fourth, over and over and over again. You guys have to check out my interior designer!! Her style is TRULY AMAZING!! She’s so unique, bold, and thinks outside of the box. I want to live on her instagram page all day long. The ideas and concepts she comes up with are so f*cking cool. Brian doesn’t like things nearly as bold and outside-the-box as I do, so coming up with a compromise can be tough. But we will get there!! We are almost done with the bedroom and pretty much good to go on the dining room! I’m so excited to share the concepts and finished products with you guys! In my next life, I hope to be a badass interior designer like Marie. Fingers crossed.
The Best Gnocchi Dish You’ll Ever Eat
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4-5 1x
- 1/4 cup ghee (or coconut oil, avocado oil, etc)
- 4 medium parsnips, thinly sliced
- 3 medium carrots, thinly sliced
- 1/2 pound button mushrooms, sliced sliced
- 1 head dino kale, chopped and massaged
- 1/2 tablespoon chopped fresh rosemary
- 1/2 tablespoon fresh thyme leaves
- 1/2 tablespoon chopped fresh sage
- 1 package gnocchi (Cappello’s Sweet Potato Gnocchi or Trader Joe’s Cauliflower Gnocchi)*
- 1/4 cup Seggiano Artichoke & Garlic Spread
- 1/2 cup Cucina & Amore Artichoke Bruschetta
- salt and pepper, to taste
- pinch of red pepper flakes
- fresh basil leaves
- Place ghee in a large nonstick sauté pan over medium heat. Add the parsnips with a pinch of salt, cook for 3 minutes, then add a tablespoon of water to the pan and cover to steam for 5 minutes. Add the carrots with a pinch of salt, sauté for 3 more minutes, then add water a tablespoon of water once more and cover to steam for another 5 minutes.
- Next add the button mushrooms and dino kale to the pan, sauté for about 8 minutes, getting all the veggies to brown slightly. Then add the rosemary, thyme and sage to the pan and cook for 2 minutes.
- At this point, you’ll want to cook your gnocchi either in an air fryer or another pan, depending on the gnocchi you are using. Follow the directions on your packaging.
- Lastly add the garlic spread and artichoke bruscetta to the dish with a another pinch of salt and add some black pepper to it. Mix to combine. This will be slightly thick but it will thin out as it heats up. You want it to be slightly “sticky.”
- Once the gnocchi is done cooking, add it to the dish, mix to combined, then add a pinch of red pepper flakes.
- Before serving, top with fresh basil leaves! Now eat and enjoy all the tasty comfort in one bite!
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Oh, Hi! I’m Juli.
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