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Paleo White Truffle Cauliflower Gnocchi

Paleo White Truffle Cauliflower Gnocchi

This Monday we’re keepin’ it delicious but SUPER simple with my latest Dinner in 10 recipe: Paleo White Truffle Cauliflower Gnocchi+prosciutto+ arugula ++ crushed red pepper flakes (not photographed bc I forgot, opps). 


This dish is flavor packed and easy, making it the perfect dish for a Monday night. It satisfies all of my savory cravings👻shout out to @traderjoes for making some bomb AF & healthy gnocchi—with minimal ingredients too! I like to stock up on these bad boys bc they sell out fast and when I run out well, then, then your life is over bc what’s life without cauliflower gnocchi?

Sending spooking vibes this Monday☠️🕷

Paleo White Truffle Cauliflower Gnocchi

Serves: 2

Prep Time: 1 minutes

Cooking Time: 9 minutes

Total Time: 10 minutes




  • 1 package of Trader Joe’s Cauliflower Gnocchi

  • 4 tablespoons ghee

  • white truffle salt, to taste

  • red pepper flakes, to taste

  • 1 package of prosciutto, torn into strips

  • 1-2 cups arugula, to preference (I use about a cup in mine)


  1. Do not follow the cooking instructions on the bag of gnocchi. You will end up with soggy, mushy and sticky gnocchi. Michelle Tam over at Nom Nom Paleo has taught us all how to achieve crispy gnocchi! Here’s how:

    • Pour the gnocchi in a microwave safe bowl and spread evenly. Cover with lid or a plate (trying to create a steaming effect). Heat in microwave for 1-2 minutes, until just thawed out. Pat dry with a paper towel, its okay if they are sticky. Separate any gnocchi that is stuck together.

    • In a large skillet, heat 3 tablespoons of ghee over medium high heat. Using tongs, transfer the gnocchi to the skillet, DO NOT overcrowd your pan. This will make them soggy.

    • Slowly fry the gnocchi in a single layer for about a minute or two until its golden brown. Flip and repeat for another 1 to 2 minutes until browned on both sides.

    • To see a video, go to Michelle Tam’s Instagram highlights (profile here)

  2. Transfer the gnocchi to a serving bowl. Toss with remaining melted tablespoon of ghee. Toss with white truffle salt to taste (I prefer more, so adjust to your liking).

  3. Toss in the arugula and prosciutto. Garnish with red pepper flakes. Serve hot!

Enjoy XX!

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