Creamy Mushroom Gnocchi

Servings: 6

Ingredients:

• 1 package Potato Gnocchi

• 2 tbsp Olive Oil (divided)

• 1.25 lb Beef Tenderloin (thinly sliced)

• 1 Yellow Onion (medium, chopped)

• 4 cups Mushrooms (thinly sliced)

• 1 1/2 tbsp Arrowroot Powder

• 2 cups Beef Broth

• 1 tbsp Plain Greek Yogurt

• 1/4 cup Parmigiano Reggiano (finely grated)

• 1/2 cup Microgreens

Directions:

• 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 micro greens. Enjoy!

Nutritional Info:

• Protein: 28g

• Fat: 23g

• Carbs: 33g

• Fibre: 3g

• Cals: 444