Monday came GNOCCHI(ng) at my door too soon this week…anyone else?! This GRAI…
Monday came GNOCCHI(ng) at my door too soon this week…anyone else?! ? This GRAIN FREE KABOCHA SQUASH GNOCCHI helped revive me, and with all the veggies and bone broth sautéed shrimp and this ARUGULA PARSLEY PESTO! I’m not over squash season yet and if you aren’t either then I suggest trying these gnocchi before it’s over! Recipes below! Happy Monday all!
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Deets: Arugula, cabbage, garlic roasted Brussels (tossed in olive oil/salt/pepper/minced garlic and roasted on 400 for about 20 mins), shrimp seasoned with @primalpalate new bae seasoning and sautéed in bone broth and coconut oil. GNOCCHI: 2/3 cup roasted kabocha squash (skin removed), 1 2/3 cup @ottos_cassava_flour, 1/2 teaspoon sat, 1/4 teaspoon pepper and 1.5 tablespoons olive oil. Process in food processor until a dough forms then roll into a roll and cut into gnocchi shaped pieces. Brush with olive oil and bake on 400 for about 10-15 minutes until crispy (or sauté). PESTO: 2 cups arugula, 1 head parsley, 2 cloves garlic, 1/3 cup olive oil, 3 tablespoons pine nuts or hemp seeds, 1/2 teaspoon sat, 2 tablespoons lemon juice and a dash of red pepper flakes. Process in @mealthy immersion blender until smooth. •
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