Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- 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!
