Gnocchi usually can't go wrong, and added with a vegan 'goat' cheese, arugula, and pumpkin, this Pumpkin
INGREDIENTS:
- tsp freshly ground nutmeg
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 2 eggs
- 2 tbls butter
- 1 tbls olive oi
- 1 tsp + a few springs of thyme
- 4 tbls crème fraîche
- 2 tbls high quality goat cheese
- 4-6 handfuls baby arugula
- 2 Cups of Cooked Cauliflower
- optional: pomegranate for topping (trust me, you want these)
Bring a big pot of hot water to a boil. Once boiling, drop in the gnocchi, 1 by 1. Remove from water once they float to the top. In a heavy bottomed pan (preferably cast iron) on medium-high heat, melt butter and olive oil with thyme until fragrant. Turn to medium heat, and add the gnocchi. Cook until edges are browned, about 5-7 minutes. Remove from heat and let sit for a few minutes. Remove thyme stems if necessary. Add the crème fraîche and goat cheese to the pan with a pinch of salt, mixing everything together until combined. Serve on a bed of arugula and cauliflower drizzled with olive oil, and top with additional goat cheese and pomegranate seeds if desired.
