- 200 g butternut squash zig-zags (if your grocery store doesn’t sell these, then just cut a whole butternut squash into small cubes!)
- 100 g asparagus, chopped
- 80 g bacon, chopped (I use Pederson’s brand, it’s organic and nitrate and sugar free)
- 8 g fresh basil leaves
- 350 g (about 1 whole packet) Trader Joe’s Cauliflower Gnocchi
- Salt and pepper
Trader Joe’s released a new, must-try cauliflower product—cauliflower gnocchi. It’s low in carbs and fat, with a texture just like real gnocchi.
Like any cauliflower ingredient, it’s a little bland on its own. However, mixed with a few other fresh vegetables, herbs and, oh yeah, bacon, it really holds its own.
- Heat a large, non-stick pan to medium.
- Add asparagus and butternut squash. Let cook until the squash starts to soften. Rip half the basil leaves and add them to the pan along with salt and pepper while it cooks.
- Add Trader Joe’s Cauliflower Gnocchi, making sure that each gnocchi is touching the heating element. This helps create a crispier gnocchi.
- Meanwhile, in a separate pan, cook your bacon. I cook the bacon separately so I can drain the fat. However, if you want the extra fat, you can skip this step and just add it straight into the main pan. Another strategy is to microwave the bacon: Wrap it in a paper towel on a microwave-safe plate and cook for 5 minutes.
- Once the bacon is cooked, it’s ready to be added to the cauliflower gnocchi and vegetables. Mix in the bacon, then separate into two servings. Top with fresh basil.
Looking for more low-carb pasta alternatives? Try our recipe forSpaghetti Squash Bowls With Ricotta and Sage.
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