Some evenings call for a bowl of something warm, comforting, and deeply satisfying — the kind of meal that steadies your nervous system and melts away the noise of the day.
This Creamy Beef & Mushroom Gnocchi is exactly that.
Tender slices of beef, earthy mushrooms, fluffy potato gnocchi, and a silky, protein-rich sauce come together in one skillet for a nourishing dinner that feels indulgent and supports your hormones.
It’s quick, balanced, and full of grounding flavors — perfect for busy nights when you still want to nourish your body well.
Servings: 6
Calories per serving: 432
Protein: 22g per serving
Ingredients:
- 499 grams Potato Gnocchi
- 2 tbsps Extra Virgin Olive Oil (divided)
- 454 grams Beef Tenderloin (thinly sliced)
- 1 Yellow Onion (medium, chopped)
- 4 cups Mushrooms (thinly sliced)
- 1 1/2 tbsps Arrowroot Powder
- 2 cups Beef Broth
- 1 tbsp Plain Greek Yogurt
- 1/4 cup Parmigiano Reggiano (finely grated)
- 1/2 cup Microgreens
- Sea Salt & Black Pepper (to taste)
Instructions:
- Cook the gnocchi according to package instructions. Drain and set aside.
- Heat half of the olive oil in a large skillet over medium heat. Add the sliced beef and cook for about 5 minutes, or until just cooked through. Remove from the skillet and set aside.
- Add the remaining oil to the same skillet. Add the onions and mushrooms, cooking for 5–8 minutes or until tender.
- Sprinkle in the arrowroot powder and stir for 1 minute. Pour in the broth and add the Greek yogurt. Stir continuously until the sauce thickens slightly.
- Add the cooked beef and gnocchi back into the skillet. Toss gently to combine. Finish with grated Parmigiano and fresh microgreens.
Enjoy this warm, creamy, hormone-friendly comfort bowl!
