Cauliflower Parmesan Broccoli Gnocchi
Creamy parmesan sauce on top of cauliflower gnocchi with broccoli, rotisserie chicken, and shaved brussels sprouts.
- 1 cup Trader Joe's Cauliflower Gnocchi
- 1/3 cup Frozen Broccoli
- 1/4 cup Shaved Brussels Sprouts
- 1 tsp Everything But The Bagel Seasoning
- 2 oz Rotisserie Chicken
- 1/4 cup Parmesan Sauce (recipe below)
- 1 tbsp Green Onion, diced
For The Sauce
- 1 1/2 tbsp Earth Balance Vegan Butter
- 2 tbsp All Purpose Flour
- 1 cup Unsweetened Almond Milk
- 1/2 cup Freshly Shredded Parmesan Cheese
- 1/4 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 1 tbsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Herbs De Provence
For The Sauce
Start by adding 1 1/2 tbsp of earth balance butter to a non stick skillet over medium/high heat. Allow the butter to fully melt and foam for about 3 minutes.
Add in the flour and whisk until a paste begins to form. After a paste begins to form, allow the paste to cook for at least 1 minute to allow the raw flour taste to cook out. Turn the heat down to low.
Slowly add in the almond milk and whisk until the milk begins to thicken. Once the milk begins to thicken in the mixture, add in the shredded parmesan cheese. Continue to whisk and then add your spices. Remove from heat and set aside.
For The Gnocchi
Spray a non-stick skillet with avocado oil cooking spray and add in the gnocchi over medium/high heat. Allow the gnocchi to cook for around 3 minutes.
After 3 minutes, add broccoli and shaved brussels sprouts into the pan with the gnocchi. Stir everything and leave to cook for around 5 minutes. Reduce the heat to low. After 5 minutes, add in the sauce and rotisserie chicken.
Remove from pan and top with everything but the bagel seasoning and green onion.