Not totally paleo because of the flours in the gnocchi (store bought gluten free sweet potato gnocchi) but still relatively good for you. Drop gnocchi in boiling water for about two minutes and drain. Saute a thinly sliced yellow squash in ghee until smooshy. Pour in half a can of coconut milk and puree with the squash using an immersion blender. Season with garlic salt and pepper. Throw in several big handfuls of fresh spinach once it starts bubbling and serve with gnocchi and torn rotisserie chicken (I topped with chives). Warm and comfort foody.
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