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Cauliflower Gnocchi with Pesto and Sun Dried Tomatoes
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Whip up a delicious cauliflower gnocchi with pesto and sun-dried tomatoes using ingredients you already have on hand for a quick and satisfying meal.
Ingredients:
  • kosher salt, or to taste
  • 2 (10 ounce) packages Green Giant® Cauliflower Gnocchi
  • 2 tablespoons olive oil
  • 0.33333334326744 cup prepared pesto
  • 0.5 cup B&G® Sun Dried Tomatoes packed in oil, drained and chopped
  • 1 tablespoon lemon juice
  • 0.25 cup toasted, sliced almonds
  • 0.25 cup freshly grated Parmesan cheese
Instructions:
  • First, bring a generously salted large pot of water to a boil. Drop in the cauliflower gnocchi and cook for 2 minutes. Before draining, set aside 1/4 cup of the cooking liquid. Be sure to drain the gnocchi thoroughly.
  • In a 12-inch nonstick skillet over medium heat, warm olive oil. Add gnocchi in a single layer and cook for 3 minutes until golden. Gently flip gnocchi and cook for an additional 2 minutes. Reduce heat to low and add reserved cooking liquid, pesto, sun-dried tomatoes, and lemon juice. Carefully stir to coat the gnocchi evenly. Remove from heat and serve.
  • Garnish with almonds and Parmesan cheese just before serving.

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