1 buttercup squash medium size (keep the skin for maximum nutrients)
1 large Spanish onion, chopped
2 cloves garlic, chopped
4 green kale leaves, chopped
6 white mushrooms, sliced
1 can organic coconut milk, 400ml (full fat)
Salt and pepper to taste
1 pack of gnocchis (any kind you like)
1. Prepare the gnocchis according to the instructions on the packaging. Save for later.
2. In a big pot, sauté the squash, onion and garlic in the olive oil at medium heat. Stir frequently. The smaller the size of the squash cubes, the faster they will cook. Once the squash is tender and the onion translucent, add the kale and the mushrooms. Cook until they are tender. Add salt and pepper to taste.
3. Bring down to low heat, add the coconut milk, stir and let simmer for 3 minutes. You should get a sauce-like texture, with chunky vegetables.
4. Add the gnocchis in the pot and stir until the pasta is completely covered with sauce.
*This recipe can be prepared in advance. Some say it tastes even better the next day!