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Cauliflower Gnocchi with Broccolini and Portobello Mushrooms

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Prep Time 15 minutes
Cook Time 20 minutes
Course Dinner, Main Dish
Cuisine American
Servings 4
Calories 332 kcal

Ingredients
  

  • 2 large heads Broccolini
  • 1 package package Cauliflower Gnocchi 16 oz (Can substitute for Potato Gnocchi)
  • 3 spring onions chopped
  • 1/2 portobello mushroom cubed
  • 3 cloves garlic minced
  • 2 tbsp yellow grain mustard or Dijon mustard
  • Ground pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 4 tbsp unsalted butter
  • 2 tbsp avocado oil

Instructions
 

Prepare the Broccolini:

  • Start by washing the broccolini thoroughly under cold water. Trim the ends and cut the broccolini into bite-sized pieces. Set aside.

Blanche the Broccolini:

  • Bring a pot of salted water to a boil. Add the broccolini and cook for about 2-3 minutes until bright green and tender-crisp. Immediately transfer the broccolini to a bowl of ice water to stop the cooking process. Drain and set aside.

Cook the Gnocchi:

  • In a large skillet, melt 2 tablespoons of the unsalted butter over medium heat. Add the cauliflower gnocchi and cook for about 5-7 minutes, stirring occasionally, until the gnocchi is golden brown and crispy on the outside. Remove the gnocchi from the skillet and set aside.

Sauté the Vegetables:

  • In the same skillet, add the avocado oil and heat over medium heat. Add the chopped spring onions and minced garlic, and sauté for about 2 minutes until fragrant.
  • Add the cubed portobello mushroom to the skillet and cook for another 3-4 minutes until the mushrooms are tender and slightly browned.

Combine Ingredients:

  • Reduce the heat to low and add the blanched broccolini and cooked gnocchi to the skillet with the vegetables. Stir gently to combine.
  • Add the remaining 2 tablespoons of unsalted butter and mustard to the skillet, stirring until the butter is melted and the mustard is well incorporated.
  • Season with ground pepper to taste.

Finish and Serve:

  • Sprinkle the grated Parmesan cheese over the gnocchi and vegetables. Stir gently until the cheese is melted and everything is well combined.
  • Serve the dish hot, garnished with additional Parmesan cheese if desired.

Nutrition

Calories: 332kcalCarbohydrates: 24gProtein: 13gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 41mgSodium: 407mgPotassium: 1070mgFiber: 9gSugar: 6gVitamin A: 2447IUVitamin C: 274mgCalcium: 272mgIron: 3mg
Keyword Cauliflower Gnocchi, Cauliflower Gnocchi with Broccolini and Portobello Mushrooms, Healthy
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