First take a look how much time it needs to boil the gnocchi to al dente. You want to plan the timing well so that you can combine the gnocchi and the cream sauce at the perfect timing.
Bring a pot of water to boil for the gnocchi. Prepare the garlic and shallot in one bowl. Slice or use your hands to separate the mushrooms.
Boil the gnocchi by following the package instructions to al dente texture. Drain the gnocchi and don’t rinse them in water.
Preheat a large skillet over medium low heat until it feels warm when you place your palm near the surface, about 2-3 inches away. Melt the olive oil and ghee then add the garlic and shallot with a pinch of salt. Saute over medium heat for 10 seconds.
Add the mushrooms. Spread them out in a single layer. Cook, uncovered and without disturbing, until the bottom sides are in light brown color, about 5 minutes. Season with 2 pinches of salt and black pepper. Then cook the flip side for 1 additional minute.
Add the stock, cream, and the yeast. Stir with a wooden spoon for about 1 minute.
Add the boiled gnocchi. Keep stirring and the sauce should turn thicker in about 1 minute.
Turn off the heat. Stir-in baby arugula until it wilts slightly. Taste and adjust with salt and pepper.
Transfer to a serving plate. Drizzle with a dash of olive oi.
Serve with lemon wedges on the side. Drizzle before serving. Sprinkle with paleo parmesan cheese, if using. Serve warm.
You can use either gluten-free potato gnocchi or Trader Joe’s cauliflower gnocchi. The cauliflower gnocchi releases slightly less starch than potatoes. Just simmer the sauce down a tab bit longer.Not every dairy-free creamer is the same! I use Califia dairy-free creamer (the tall size 25 oz jar). Scroll up to see the photo I use.Use any fresh mushrooms you like. I prefer a combination of shiitake, trumpet, and oyster mushrooms.You can modify this recipe, using vegan butter to make this dish vegan friendly.