1 1/8 lbs Potato Gnocchi
2 tbsps Extra Virgin Olive Oil (divided)
1 lb Beef Tenderloin (thinly sliced)
1 Yellow Onion (medium, chopped)
4 cups Mushrooms (thinly sliced)
1 1/2 tbsps Arrowroot Powder
2 cups Beef Broth
1 tbsp Plain Greek Yogurt
1/4 cup Parmigiano Reggiano (finely
1/2 cup Microgreens
Cook the gnocchi according to the package directions.
Heat half the oil in a large skillet over medium heat. Cook the beef for about five minutes or until cooked through. Set aside.
Heat the remaining oil, in the same skillet, over medium-high heat. Cook the onions and the mushrooms for five to eight minutes, or until the vegetables are just tender.
Add the arrowroot powder and cook, stirring for another minute. Add the broth and the yogurt. Stir until the sauce thickens slightly.
Add the cooked gnocchi and the cooked beef. Toss gently to combine. Top with parmesan cheese and microgreens. Enjoy!
Refrigerate in an airtight container for up to four days.
One serving is approximately 1 1/3 cups.
Add garlic, parsley, Worcestershire sauce, and/or white wine.
Use coconut cream instead of yogurt. Use plant-based cheese instead.