 Hey everybody, today we're making a creamy lemon cauliflower gnocchi recipe for you that's got some spinach and asparagus and our sauce is made with coconut milk and just the right amount of lemon juice to have this beautiful sauce that you're gonna absolutely love. So I'm rockin' Robin and I'm gonna show you how to make it right after this. Before we get into our recipe go ahead and hit that subscribe button and the notification bell next to it and that way you'll be notified every week when my new videos come out and we're always cooking up something delicious and healthy. Alright we're gonna start off here I've got a grill pan here for my asparagus that we're gonna be cooking up. In my big frying pan here I've got this over medium heat and I have my Trader Joe cauliflower gnocchi right here. We're gonna put a little bit of olive oil in the pan. Once that gets hot we're just gonna add our packet of cauliflower. We're gonna add some water to this and you want to keep the flame up to medium-high because we want these to brown up and get nice and kind of crispy if we can. They don't tend to crisp up too much but we'll do the best we can. We'll put a lid on that and we're gonna let those cook for about six to seven minutes. In the meantime I'm gonna just dress up my asparagus. I've got a grill up our asparagus. We're just gonna add a little bit of olive oil here just to drizzle just so we can coat this. Just use your hand clean hand of course. Give it a toss in the oil so that it's all you know coated and then just give it a little sprinkle of salt. Okay and that'll be ready to go when we want to grill it. These asparagus are so tiny and thin like pencils that they're gonna cook up very quick in three minutes four minutes max so it'll be real quick. You want to check these every three or four minutes or so and see how they're browning up so we want them to crisp kind of brown up like that. Look at that one. So these are ready to turn over. Flip them on the other side some of them are more browned up than others. Alright once you get the gnocchi's done like this and they look nice and crispy and browned up it's time to remove them from the pan. I'm gonna put them in this bowl right back here. Now I've got my grill pan going here I'm getting that heated up because like I said that's just gonna take a few minutes for the asparagus in the meantime we're gonna go back in this pan and we're gonna add some more a couple tablespoons or so of oil to the pan and we're gonna add our onions. This is gonna give us the flavor right here and the mushrooms and we're gonna cook these for a few minutes. Maybe five or six minutes. I'm gonna turn it back up to medium heat and just saute them. I'm gonna add just a touch of salt to that. Here's what it looks like after about six minutes. Time to add the garlic. I've got a couple cloves here we're gonna add that in and just saute that for about 30 seconds until it gets fragrant. Now we're gonna add the wine and you want to turn your heat way down when you add the wine because you don't want to flare up on you. So if you don't want to use wine you can use chicken broth. You can sub that out but the flavor won't be quite the same but just so you know I think it's better with the wine and then we're gonna cook this for about seven minutes. We're gonna bring this back up to a simmer and simmer that wine for about seven minutes. It's been about seven minutes. Time to add some more ingredients. Coconut milk. I'm using full fat coconut milk here. You want to use full fat. Makes it nice and creamy. We've got some lemon zest. You want to use organic lemons here. I'm gonna toss in just a little bit of lemon juice and some chopped fresh basil. Use fresh. You won't get the same flavor out of dry. That's for darn sure. You know we want to combine all this and let this simmer for just a few minutes. In the meantime I'm gonna start my my pan here is hot. I'm gonna start the asparagus because that'll be ready. Now there's one more thing we'll have to add to our sauce and that is we're gonna add a little bit of thickener to thicken it up so that it's a little more creamy and rich. And what we're gonna do is we're gonna add I have a mixture over here of some arrowroot which is like cornstarch. Only it's non it's the non GMO and that's why I use it. And we'll add some of this to the mixture until we get a thickness that we like. But we'll let this simmer for just a couple minutes first. All right I'm gonna add a little bit of my arrowroot and coconut milk mixture here to thicken this up a little bit. So I'm probably not gonna use it all because it's not too thin. Add some in and then you want to stir right away because it thickens up. And I'll let this go another minute. Let's give it a taste. Use a little bit of salt, a little bit of pepper. The asparagus is almost ready. I'm gonna place just a little bit of some chili pepper flakes in here just a few for just a hint of heat. Now I'm gonna add my spinach. Stir that around. I'm gonna take the asparagus off. And you want to chop up your asparagus so that it's in bite-sized pieces. Makes it easier to eat. So let's take this off to cool for a second. I'm going to add the gnocchi back into the pan. It's cooled off quite a bit. It's still warm and they're sticking to each other so I'm taking them with my hands and just pulling them apart. Here's the asparagus. I'm just gonna toss that on top. It's gonna work that in. This is ready to go. All we need to do is just finish it off with maybe just a little parsley. Now it's time to eat. This is... And again if you wanted to serve it up with some grilled shrimp or chicken to add it to this that would be fantastic. You could do it right there on that grill pan when you're doing the asparagus. Alright so here goes a little parsley on top. More green. That's probably enough. Those of you that are gluten-free and or vegan you're gonna love this recipe. Oh my gosh. I can't wait to make it with grilled shrimp. I really can't. I just don't have any right now and wasn't convenient to to you know go to the store. But look at this. It is just delicious. Let me tell you the flavors here. That is super super delicious. That lemon flavor is just the right balance. I think the coconut milk has enough sweetness that it balances out the lemon and it and those oils from the peel just bring it all together. If you're looking for a great recipe for Cinco de Mayo or really anytime go ahead and click that link right down there for my chicken fajita recipe. You're gonna love it. It is super delicious. Thanks so much for watching everybody. We'll see you next time.