 Hey everyone, today's recipe, I am making a nice quick recipe that you can put together in say 15, 20 minutes depending on how many ingredients you want to use because you can add what you want. We're using ingredients from Trader Joe's and so I highly recommend you use those, although you can throw in from other stores you can use what you want, but I highly recommend the Trader Joe's ingredients. So what we're making is cauliflower gnocchi with some chicken and some sausage that's already cooked up. We're going to toss in some asparagus and carrots as our vegetable and then we're going to finish it off with a Trader Joe's pumpkin bisque, I guess it's like a soup and that makes a wonderful sauce and this comes together so quick you're going to love it. So I'm rocking Robin and I'm going to show you how to do it right after this. So let's start off with our ingredients. First up from Trader Joe's I have cauliflower gnocchi. Now if you're not familiar with what a gnocchi is, basically traditionally they're made out of, they're like little potato dumplings made with flour and they're served with a sauce and we're using cauliflower ones so we're replacing the potato part with cauliflower. These are in Trader Joe's frozen section. Now I also picked up some sausage that's already cooked. Here I've got some smoked apple chardonnay, sounds pretty good, doesn't it? And the ingredients in this are really good so check that out. I also have some chicken thighs that are boneless skinless, I cut that up into small pieces. I want everything chopped really small so that everything cooks up nice and quick for you so we get this on the table in liquidy split, 15 minutes or so. Alright here's our sauce, now you've got to get this at Trader Joe's. It's the pumpkin bisque. Right now Trader Joe's has everything pumpkin and this stuff is really delicious so it goes perfect with this dish, you'll love it. Alright so for our vegetables I've got a grated carrot, you know I grated it right? So it'll cook up nice and quick. We have asparagus cut into small pieces and I like to add some fresh herbs to bring this whole dish really alive. The basil is awesome and that's what we're going to add to that. And for garnish I've got some fresh parmesan cheese, parsley, I'm going to squeeze in a little bit of fresh lemon juice to brighten things up. And then we'll also need some salt, butter and avocado oil. Alright let's start cooking, I've got two pans, this one's smoking. I have them over medium-high heat, so I'm going to turn that one down just to smidge. This one is medium heat as well, we want to have both of these pans nice and hot. I'm adding my olive oil here, I mean my avocado oil, excuse me, to both pans. We're going to take our cast iron pan here and I'm going to cook my chicken. I'm going to use my splatter guard, it makes a lot of noise there with all that cooking going on. I'm going to add a little salt to this and we're just going to cook this up for just a few minutes here. In the meantime, my other pan is hot, let's add our butter to that. Now you want to cook your gnocchi frozen, so don't worry about thawing it out, you're just going to throw it in the pan. And then we're going to toss those right in. Now with these you want to get them all on the pan and they'll break up as they cook. So we're going to just let them sit and we're going to let those cook for like three or four minutes until they brown up on one side. Then I'm going to turn them over. Now notice I'm using one utensil for the chicken and another one for the gnocchi. I don't want to cross contaminate here with the raw chicken. Now the chicken is going to cook up pretty quick, it's still slightly pink but it's going to be done here real quick. All right, so next I'm going to add my carrots and I'm going to toss these in here with the chicken so they can cook up a little bit and I'm going to toss in the asparagus. I'm going to check out one of the gnocchis here, see how they're doing. They're starting to get a little crisp, that's good, that's what we want. I'm going to give this a shot of oil just a little bit more, it looks a little dry. Now the gnocchi, I'm going to start turning over. Keep your temperature up to medium high so we get these to brown up and crisp up. Although they're really not going to stay super crispy, I have to admit because once that sauce gets on them, they do tend to get a little soft but there's flavor in that brown stuff. You know, don't follow the directions on the package, they turn out pretty mushy when you do. Do it the way I'm showing you and you will like these a lot more. And our veggies over here, looking good, that's almost done. Now, I'm going to take a little bit, I didn't add this in my ingredient list but make sure you check below in the description of the video, it'll give you the written recipe. I'm going to add some fresh garlic to this because, well, garlic makes everything taste amazing. So I'm just going to put this in here right at the end. That way it just, it doesn't burn and it just adds a lot of nice flavor. Okay, so now I'm going to add my basil to this pan. I'm just going to sprinkle that in, let that cook in a little bit. Now I'm going to toss in my sausage, I'm going to toss it in with the gnocchi because everything's going to go in this pan anyway. And we're just heating these up because these are fully cooked. And we're just about done. Looks pretty browned up, looking great. I'm going to take this pan's ingredients, the chicken and the veggies and I'm going to toss it into the gnocchi's. Now, all we have to do is take our sauce and you can add as much of this as you want or need, okay? And I'm just going to pour it right on top. And now you don't want to do too much in my view. Just enough to give it some flavor. Okay, I'm going to start with that and mix it in. I'm going to give a little spritz to some nice fresh lemon juice on this. Hot off the stove, that just took, you know, just a few minutes to cook up. Let's serve it up. Alright, then I'm going to grate just a little fresh Parmesan cheese. It's just nice and hot so it melts right in. Now normally I like to use flat leaf parsley, but I couldn't find it at the store that I was at. So I'm going with the curly leaf. And there you have it and I can't wait to dig in. Boy, I tell you the flavors are just so delicious, guys. I hope you try this. I can taste the garlic. I can taste, you know, the pumpkin bisque really makes the dish. I have to say, you know, it's always the sauce that makes the dish, right? And the flavors are just so delicious. I hope you try it. 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