Creamy Mushroom & Sausage Cauli Gnocchi

I have already had multiple people recreate this dish, and they can testify how amazing it is! You honestly will not believe it’s dairy free. The combination of the coconut cream with the nutritional yeast creates the perfect creamy combination with not one ounce of dairy. You can easily use whatever sausage you’d like in it, although I opted for some hot Italian ones. You can also leave it out if vegetarian! This is a crowd pleasing dish and is sure to impress anyone you make it for.

Here’s how you make it.

Ingredients:

• Trader Joe’s cauliflower gnocchi

• 1 package sausage of choice cut up

• 1-2 cups mushrooms cut up

• 1 can coconut cream (refrigerated for a few hours preferred)

• 1-2 handfuls spinach

• 1/4 cup nutritional yeast

• 4-5 sage leaves

• 2 cloves garlic minced

• 1 small shallot sliced

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• Red pepper flakes

• Salt & pepper

Instructions:

• Make the cauliflower gnocchi either following the instructions or in the oven at 350 for 15 minutes (or until preferred crispy-ness). If using oven make sure to flip half way through. Set aside.

• Heat the olive oil in a pan on medium and cook the sausage until no longer pink. Set aside. Melt the butter and fry the sage leaves 1-2 minutes on each side until crispy. Set aside.

• Next add the mushrooms and let sit undisturbed for 4-5 mins. Use more oil if needed. Add the garlic, shallots, & salt + pepper and cook until the shallots are translucent. Then add the coconut cream, nutritional yeast, spinach, & remaining seasonings. Let simmer for 2-3 minutes then add the sausage and gnocchi in the pan. Top with the sage & enjoy!