Cauliflower Gnocchi with Creamy Butternut Sauce
Ingredients
For the sauce
- 1 lb butternut squash cubed
- 1 tbsp white wine vinegar
- 1 cup full-fat coconut milk
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried sage
- ½ tsp dried thyme
- Salt and pepper omit pepper for AIP
- 1-2 tbsp nutritional yeast optional, omit if desired
For the skillet
- 1 tbsp olive oil
- 4-6 sage leaves
- 10 –12 oz cauliflower gnocchi Trader Joe's brand, or this for AIP
- 4 slices bacon cooked and chopped
- 2 tsp thyme for garnish
Instructions
- To make the sauce, add the butternut squash to a pot and cover it with coconut milk, white wine and seasonings (reserving the nutritional yeast). Bring to a boil and reduce to a low simmer for 10 minutes or until the squash is very fork tender. Allow to cool slightly before transferring to a blender and blending the remainder of the ingredients until very smooth. Add nutritional yeast to taste.
- Prepare the crispy sage by heating the olive oil over low heat. Add the sage and cook for about 1-2 minutes on each side, or until crisp. Set aside.
- If using homemade gnocchi, boil the gnocchi as directed and bake in the oven before adding to the pan.
- If using frozen, storebought gnocchi, add the gnocchi to the pan with the olive oil and cook for a few minutes on each side to allow to crisp.
- Pour the sauce over the gnocchi and stir to coat. Top with cooked and chopped bacon and crispy sage leaves and fresh thyme.
Notes
Nutritional yeast is optional for a cheesy flavor.
The Trader Joe's gnocchi is not AIP. Use the homemade version to keep this recipe AIP.
All nutrition facts are estimated and will vary.
Nutrition
Serving: 1serving | Calories: 456kcal | Carbohydrates: 28.4g | Protein: 10.8g | Fat: 36.2g | Fiber: 6g