How to Make Cauliflower Gnocchi with Pesto and Sun Dried Tomatoes - A Step-by-Step Guide

Cauliflower gnocchi is a delicious and healthy alternative to traditional potato gnocchi. It's gluten-free, low in carbs, and packed with nutrients, making it a versatile ingredient for a variety of dishes. One of the best ways to enjoy cauliflower gnocchi is by pairing it with a vibrant and flavorful pesto sauce and sun-dried tomatoes. This combination creates a mouthwatering dish that is sure to satisfy your cravings for a comforting and wholesome meal.

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Ingredients

  • kosher salt, or to taste
  • 2 (10 ounce) packages Green Giant® Cauliflower Gnocchi
  • 2 tablespoons olive oil
  • ⅓ cup prepared pesto
  • ½ cup B&G® Sun Dried Tomatoes packed in oil, drained and chopped
  • 1 tablespoon lemon juice
  • ¼ cup toasted, sliced almonds
  • ¼ cup freshly grated Parmesan cheese

Information

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Servings: 4
  • Yield: 4 servings

  • Bring a large pot of water to a boil and season with kosher salt. Add cauliflower gnocchi and cook for 2 minutes. Reserve 1/4 cup cooking liquid. Drain gnocchi well.
  • Heat olive oil in a 12-inch nonstick skillet over medium heat. Add gnocchi in a single layer and cook for 3 minutes. Stir gently to turn the gnocchi onto their other side. Cook 2 more minutes. Reduce heat to low. Add the reserved cooking liquid, then pesto, sun dried tomatoes, and lemon juice. Stir very gently to combine and coat the gnocchi. Remove from heat.
  • Serve immediately topped with almonds and Parmesan cheese.
  • Nutrition

    557 cal.

    • Total Fat: 25g
    • Saturated Fat: 5g
    • Cholesterol: 11mg
    • Sodium: 1467mg
    • Total Carbohydrate: 69g
    • Dietary Fiber: 9g
    • Total Sugars: 19g
    • Protein: 18g
    • Vitamin C: 3mg
    • Calcium: 219mg
    • Iron: 1mg
    • Potassium: 108mg