I have a love/hate relationship with the grocery store.
Loves: so exciting, so many options, so many cool things, so much food
Hates: so exciting, so many options, so many cool things, so much food –> SO overwhelming for my anxious, basket-case brain.
I totally understand why 4 year olds throw tantrums in there. I just want to sit on the floor and cry, too, man. Cashew butter or roasted cashew butter? How can we ever be expected to make decisions such as these?! Where my indecisive people at? ? Except I’m not always so terribly indecisive. Sometimes I make really quick decisions, but it’s unpredictable. HOT MESS, YOU GUYS. HOT STINKIN’ MESS.
ANYWAY I’ve been to the grocery store approximately 679 times in this past week and yesterday, on the 679th trip, I was sucked into the swirling vortex of Sprouts’ pumpkin section. OMG!!! Pumpkin shaped gummies and pumpkin butter and pumpkin cereal and pumpkin oatmeal and pumpkin crackers…so much happiness. I walked away with absolutely nothing pumpkin and you should be really proud of me.
I have always really loved cheese – but not all kinds. I think that goat cheese tastes like how a goat smells but I’m hoping that one day I’ll like it because I feel like it’s classy and I want to be classy. Similarly, bleu cheese has taken me quiiiiiiite a long time to get used to, and I’m still working on liking/loving it. I kind of think that it tastes like how Windex smells. No? Just me? Anyway. If you’re in the boat of bleu cheese haters, don’t worry, I understand. This dish is helping that process.
My favorite cheeses though? Probably burrata, havarti, and…pepper jack. What about you?
Should we call this a salad? We’ll call it a salad. First things first: it comes together super quick & is so totally easy to make! We’ve got peppery arugula tossed in some olive oil, snuggled up next to crispy, warm, garlicky gnocchi, topped with creamy avocado (essential!!!) and pumpkin seeds to balance out not only the peppery arugula, but also the ultra tangy greek yogurt blue cheese dressing. You guys. This is a winner. If you’re not a fan of bleu cheese, just sub the bleu cheese dressing for your own favorite creamy dressing, like poppyseed or even ranch!
1 (16 oz.) box pre-made gnocchi (I love DeLallo!)
4 T olive oil
4 cloves garlic, minced
2 large handfuls arugula
1 ripe avocado, thinly sliced
4 T pumpkin seeds
for the dressing:
2 oz bleu cheese
1/2 c 2% greek yogurt
1/4 c heavy cream
1/4 t sea salt
1/4 c water
juice of 1/2 lemon
2 T chopped fresh chives
some good shakes of black pepper
In a large skillet on medium-high heat, pour in 2 T of the olive oil, garlic, and gnocchi. Cook for 5-8 minutes, stirring frequently & making sure that the gnocchi is getting golden brown & toasty on both sides. Set aside.
In a large bowl, toss the arugula and the other 2 T of the olive oil together. Set aside.
For the dressing, combine all ingredients in a blender and blend until smooth and creamy.
To assemble, layer gnocchi and arugula as desired, topping with avocado, pumpkin seeds, and dressing.