1 bag of Trader Joe's cauliflower gnocchi
2 cups of chopped mushrooms
1 tbsp of minced garlic
2 cups of Engine 2's kale red sauce
4 tbsp of chopped fresh oregano
2 tbsp of Earth balance butter
Pour the frozen cauliflower gnocchi into a ceramic bowl and put it in the microwave for three minutes. Remove and set aside. In a medium pan add in one tbsp of earth balance butter and melt it. Then add in the gnocchi a few pieces at a time and sauté for one minute and then flip and sauté for another minute. Do this until you have cooked all of the gnocchi.
Set the gnocchi aside and add in another tbsp of vegan butter and then add the mushrooms and cook for about three minutes and then add in the minced garlic. Cook until the mushrooms are a little crispy on the edges, (another two to three minutes). Then remove and set aside.
Pour in the red sauce to the pan and bring to a simmer. Ladle the red sauce into a bowl, then add the gnocchi and mushrooms. Top with fresh oregano and serve with a glass of pinot noir!