NUTRITION

SERVINGS

INGREDIENTS

6.5 oz chicken sausage

0.5 cup cauliflower gnocchi

2 cup baby spinach

0 tbsp extra virgin olive oil

1 tbsp full-fat coconut milk

2 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tsp lemon juice

PREPARATION

• 1

  Slice the chicken sausage into 1/2-inch rounds and set aside.

• 2

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

• 3

  Add the frozen cauliflower gnocchi to the skillet in a single layer and sear for 5-6 minutes, flipping occasionally until golden and crispy.

• 4

  Add the sliced chicken sausage to the pan and cook for another 4 minutes until the edges are browned and caramelized.

• 5

  Stir in the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.

• 6

  Pour in the full-fat coconut milk and bring to a light simmer for 2 minutes until the sauce slightly thickens and coats the gnocchi.

• 7

  Add the baby spinach to the skillet and stir until just wilted into the creamy sauce.

• 8

  Season with sea salt and black pepper, then finish with a bright squeeze of lemon juice before serving.