• Coconut Oil • Cauliflower Gnocchi • Raw Cashews • Paleo Mayonnaise • Onion • Garlic • Arrowroot Starch • Artichoke Hearts • Frozen Spinach • Seasoning • Red Pepper Flakes
Heat coconut oil over medium high heat. Once the pan is sizzling hot, add the frozen gnocchi in a single layer and cook for 8 minutes, flipping halfway through.
Blend cashews, mayonnaise, water, garlic, and arrowroot starch until smooth and creamy. Pour in a large bowl, then add onion, artichoke hearts, spinach, salt, and pepper. Mix together to combine.
Make sure the gnocchi is evenly dispersed in a single layer, then pour the spinach and artichoke mixture on top evenly. Bake at 400F for 15 minutes, until golden.
Sprinkle with crushed red pepper flakes, if desired. Serve as the main dish, or as a side to chicken or pork.