Cauliflower Gnocchi with Pesto and Sun Dried Tomatoes

Pull from your freezer, pantry, and refrigerator to make this quick-cooking, deeply satisfying cauliflower gnocchi dish with pesto and sun-dried tomatoes.

• Preparation Time: 5 mins
• Cooking Time: 10 mins
• Total Time: 15 mins
• Calories: 557 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Serve immediately topped with almonds and Parmesan cheese.