Total Time:  35 minutes

• 2 12 oz bags of cauliflower gnocchi (I got mine from Trader Joe’s)
• 2-3 TBS of Ghee
• 1 lb of grass fed beef
• 1 tsp sea salt
• 1/2 tsp Italian seasoning
• 1/4 tsp black pepper
• 1 cup of baby spinach chopped
• 1 jar of your favorite marinara sauce (I use Rao’s because it doesn’t have added sugar and tastes amazing)
  • Or your could make my meat sauce if you have more time
• 1/4 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1/3 cup of almond milk shredded cheese (pic below)

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What to do:

• IGNORE the package instructions for the gnocchi
• Let the gnocchi defrost and pat it dry with a paper towel – they will be sticky and that’s ok
• Heat a large skillet over medium high heat and melt 1 TBS of ghee
• Add your gnocchi in batches so that there is an even layer and no overlap (will have to do it in about 3 batches depending on how big your skillet is)
• Let the gnocchi sit for 3 minutes without touching them! Patience is key here!
• Flip the gnocchi and let them sit on this side for 3 minutes
• Repeat the flip until the gnocchi are browned and crispy
• Set your cooked gnocchi aside
• In the same skillet, brown your meat and season with the salt, pepper, and Italian seasoning
• Drain any liquid if necessary
• Add in your spinach and mix well until the spinach welts up
• Add your marinara sauce, garlic powder, and red pepper flakes and mix well
• Stir in your gnocchi and mix well
• Top with your almond milk shredded cheese and cover for 3-5 minutes
• Enjoy!!