One Pan Creamy Leek Gnocchi (Whole30 & Dairy-Free)

Why this version is better

Removing heavy cream and butter eliminates significant saturated fat and calories. Cauliflower gnocchi dramatically reduces refined carbs. Coconut milk provides medium-chain triglycerides. The overall meal becomes Whole30-compliant, gluten-free, and dairy-free while maintaining satiety through protein from chicken and healthy fats from coconut milk and ghee.

Cooking note: Replacing heavy cream with full-fat coconut milk maintains emulsification and a creamy mouthfeel due to its high fat content, but the sauce will have a subtle coconut flavor. Butter is replaced with ghee (Whole30-compliant) — ghee behaves nearly identically to butter in terms of fat rendering and sage crisping. Cornflour slurry is replaced with arrowroot starch slurry, which thickens at a lower temperature and produces a clearer, glossier sauce; avoid boiling after adding or it may thin out. Gnocchi is swapped for cauliflower gnocchi (Whole30-compliant, lower-carb) which has a softer texture and may break apart more easily, so fold gently. Worcestershire sauce is swapped for coconut aminos to eliminate gluten and dairy concerns while preserving umami depth.