Creamy cauliflower Gnocchi

12  ounces		365 everyday value riced cauliflower
1  pinch		kosher salt and ground black pepper
1/2  cup		diced red onion
3		cloves of garlic minced
1  pint		baby bella mushrooms
1/3  cup		chicken broth
1  teaspoon		dried basil or oregano
1/2  cup		coconut milk full fat
1  cup		fresh spinach
1/2  cup		grated parmesan cheese
1/4  cup		fresh chopped parsley
200  grams		John Soules Chicken Fajitas
85  grams		Fage 0% greek Yogurt

Tip: Click on the ingredient links to learn the nutritional information for all the Creamy cauliflower Gnocchi ingredients. The serving size for any ingredient in Creamy cauliflower Gnocchi may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Prepare the cauliflower gnocchi
Now, there are a couple of methods suggested on the package but the preferred way and I agree is to steam it in a pan on the stove then sauté it so the bottoms get nice and crispy brown.
To do this you just add the gnocchi (frozen) to a sauté pan on the stovetop with some water, cover and steam it for about 5-6 minutes. You want all of the water to become absorbed. Then just add a little butter or oil to the pan, turn up the heat to medium-high heat and let those little babies get nice and crispy. This takes about 3-4 minutes. Season the gnocchi with salt and pepper and set it aside while you prepare the rest of the ingredients.
Make the creamy veggie-filled sauce
Heat up a skillet to medium heat with 1 tablespoon of olive oil. Once the oil is hot, add in the diced red onion, mushrooms and garlic. Let that cook for 4-5 minutes, stirring occasionally until the mushrooms start to get nice and golden brown.
Add in the spinach and cook until wilted, about 1-2 minutes.
Pour in the vegetable stock, dried basil or oregano and stir to combine it with the veggies. Season with more salt and pepper. Let that come to a simmer and cook for 2-3 minutes.
Next, add in the coconut milk and stir it in with all of those deliciously simmered veggies and let that all cook for 2 more minutes.
Put it all together
Add in the cooked gnocchi and stir. Let that all cook for 2 minutes. Finally, stir in the grated parmesan cheese and season with salt and pepper if needed, based on taste.
Plate and top with freshly chopped herbs like basil or parsley and more grated parmesan cheese.