Truffle Parmesan Cauliflower Gnocchi with Leeks, Mushrooms and Kale

Serves 3
Cook Time: 20 minutes

INGREDIENTS
2 bags of Trader Joes cauliflower gnocchi
3 cloves of garlic, minced
1/2 cup of chopped leeks
2 1/2 cups of chopped kale
2 cups of sliced mushrooms
2 teaspoons of truffle salt
1 1/2 cups of unsweetened almond milk
1/8 cup of Parmesan cheese

STEPS
1. Follow directions on the bag to sear cauliflower gnocchi. Once seared, set aside until ready to mix with the sauce.
2. In a separate skillet, warm on medium high heat and add cooking spray and leeks. Once softened (about 3 minutes), add garlic, kale and mushrooms. Saute all together for another 10 minutes.
3. Add truffle salt, almond milk and parmesan cheese to the mushrooms and kale. Bring to a boil, and let simmer until all of the cheese has melted (about 5 minutes).
4. Add the sauce to the skillet with the gnocchi and mix together on low heat. Serve!!!