First. In a non-stick skillet, add gnocchi and ¼ cup of water, cover and cook on medium heat until water is evaporated and it’s heated through (about 6-8 minutes). Add 2 tablespoons of ghee to skillet and saute until browned (about 3 minutes longer). Remove from pan and set aside.
Step 2, Add 1 tablespoon of ghee to pan, add minced shallot and garlic and cook for 1-2 minutes.
Step 03, Pour in the coconut milk and oregano and lower the heat to a low simmer. Add gelatin mixture and stir for 1-2 minutes until sauce is thickened.
