Creamy Mushroom Gnocchi

 
 

There’s a new thing happening in my house…..we’re going meatless on Monday’s. Helllllloooooooo #MeatlessMonday tribe! If you’re not familiar with #MeatlessMonday, it’s a day you can elect to omit meat from your diet. You don’t have to be vegan or vegetarian to join.

I did some research about #MeatlessMonday and came up with the following results that I think are beneficial to share. Here’s a few reasons to consider omitting meat from your Monday meals:

  • May reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity.

  • Can help reduce our carbon footprint and greenhouse gases.

  • Minimize water usage because the water needs of livestock are much greater than those of vegetables and grains.

  • Reduce fuel dependence. Did you know the meat industry uses so much energy to produce grain for livestock that would be enough to feed about almost a billion people.

In anticipation for my Monday meals, I searched the aisles of Trader Joe’s for items that would make a quick, easy meal all while staying within my weekly grocery budget. Monday’s are usually a day I stay late in the office, so preparation is key. I’d seen quite a few friends creating dishes with the Trader Joe’s Cauliflower Gnocchi, and at $3/bag this was the perfect time to try it. So I picked up bag along with some mushrooms keeping in mind that all other ingredients in this recipe are staples in my kitchen.

let’s get cookin’!

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Ingredients

1 tbsp. olive oil
1/2 cup onion, chopped
3-4 mushrooms, sliced
2 cloves of garlic, minced
1/4 green pepper, thinly sliced
3 dashes Italian seasoning (that’s 3 - 1/8 tsp)
1/3 cup whipping cream
12 ounces Gnocchi (I used Trader Joe’s Cauliflower Gnocchi)
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste

Instructions

Heat olive oil in skillet on medium high heat. Add onion and sauté for five (5) minutes, stirring occasionally.

Add mushrooms, garlic, green pepper and Italian seasoning. Continue to cook, stirring occasionally until peppers are tender. Approximately five (5) minutes.

Add the cream and gnocchi, stirring to mix well. Wait until the cream starts to bubble, then cover then cover the skillet with lid and reduce the heat to medium low. Allow to cook for three (3) minutes.

Remove lid. Gnocchi should be soft. If not, replace lid and allow gnocchi to cook for another few minutes. Stir in Parmesan cheese.

Once plated, sprinkle with salt and pepper to taste.

If you try this recipe, let me know what ya think! You can even leave a comment below, and don’t forget to snap a pic and tag it #veethebaker on Instagram!
I LOVE seeing how you whipped it up in the kitchen!

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