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Cauliflower Gnocchi with Sun-Dried Tomato Pesto

January 16, 2020 By msmart 2 Comments

Cauliflower Gnocchi with Sun-Dried Tomato Pesto (Whole30)

Oh the glories of Trader Joe’s. By now, most of us are not strangers to their disappearing Cauliflower Gnocchi. But some of us are lost about the proper way to cook it.

The first time I made Trader Joe’s cauliflower gnocchi, I didn’t read the directions and just got to work. As luck would have it, I warmed up a pan with a little extra virgin olive oil and sautéd the little nuggets in a hot bed of oil. They crisped up and had a nice crunchy exterior and a soft pillowy interior. Considering these gnocchi are plant-based, gluten-free, dairy-free and made with clean ingredients, they are magical.

Sure cauliflower gnocchi are delicious with a simple drizzle of Rao’s Marinara (which keeps their Whole30 status in tact), but they are out of this world with sun-dried tomato pesto. I was inspired to make the pesto after reading this post from Alexandra Cooks in December. Tangy sun-dried tomatoes have been calling my name ever since. I tweaked the recipe a bit to use up ingredients I had on hand (pine nuts and arugula), but it’s an infinitely adjustable recipe with almost any combination of greens and nuts.

Gnocchi tips

How To Cook Cauliflower Gnocchi So It Doesn’t Turn To Mush

When you make the cauliflower gnocchi to accompany the tangy pesto, there are few tricks and tips to keep in mind. Here are my suggestions for better store-bought cauliflower gnocchi:

  1. Do NOT follow package directions
  2. Use a non-stick pan. I like to use my Da Terra Cucina 13″ skillet.
  3. Warm about 2 tablespoons extra-virgin olive oil in the pan on medium heat until it’s shimmery and hot.
  4. Add gnocchi (frozen and straight from the bag) in a single layer.
  5. Do not try to flip the gnocchi or move it for a bit – wait for about 3-4 minutes until they are seared well on one side.
  6. Flip the gnocchi with a spatula or use tongs to flip them individually.
  7. Sprinkle the gnocchi with a little kosher salt while it’s cooking to enhance its flavor.
  8. Keep the heat on medium, don’t be tempted to lower it to a simmer. You want a nice crispy exterior.
  9. You may need to add a little more oil when you flip the gnocchi, but if you’re using a ceramic non-stick you should be fine! Allow them to cook another 1-2 minutes.
  10. Have your sauce ready to go because this whole process goes fast!

To serve the gnocchi with the pesto, place it on a platter or in a serving bowl and top with about 2-3 heaping tablespoons of the finished pesto. Garnish with some parsley leaves or a chiffonade of basil.

weekly meal plan
Print Recipe

Sun-Dried Tomato and Any Greens Pesto

Use up odds and ends of greens in this easy recipe. Try making it with any variation of spinach, arugula, kale or a mixture of all three.
Prep Time10 mins
Course: Appetizer
Cuisine: American
Keyword: pesto, sun-dried tomato
Servings: 6

Ingredients

  • 1/4 cup unsalted nuts pecans, almonds, pistachios, walnuts or pine nuts
  • 1/2 cup tightly packed sun-dried tomatoes drained if packed in olive oil
  • 3/4 cup grated Parmigiano Reggiano (omit for Whole30)
  • 3 cups greens, packed basil, spinach, arugula, kale or a combination of any of the above
  • 1 clove garlic peeled and smashed
  • 2 tablespoons fresh lemon plus more to taste
  • freshly ground pepper to taste
  • Kosher salt to taste
  • 1/2 cup extra-virgin olive oil

Instructions

  • In the bowl of a food processor, place the nuts, sun-dried tomatoes, parmesan, greens, garlic, and 2 tablespoons lemon juice. Season with pepper and about 1/2 teaspoon salt.
  • Pulse until the mixture is finely chopped but not completely puréed, about 15-20 times. Scrape down the processor and pulse again if necessary.
  • In the feed tube in the top of the food processor, add the olive oil and combine, being careful not to over process. Taste for salt and pepper and adjust if necessary. Store in a glass jar in the refrigerator for about a week; add a thin layer of olive oil on top of the presto to keep it from oxidizing.
sundried tomato pesto
gnocchi with pesto

Filed Under: All Recipes, Dairy-Free, Dinner, Gluten-free/Gluten-free adaptable, Grain-free, Meatless Mains, Pasta, Uncategorised, Whole 30 Tagged With: cauliflower gnocchi, meatless monday, trader joes, whole30 dinner

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Comments

  1. Elitia

    January 25, 2020 at 5:38 am

    The topic says cauliflower gnocchi, so I was very intrigued. But then found it’s only gnocchi with pesto. Where is the cauliflower?

    Reply
    • msmart

      January 25, 2020 at 4:00 pm

      Hi there — So sorry that was confusing. The recipe is made using Trader Joe’s frozen cauliflower gnocchi and there are tips for preparing it in the post (because the directions that come on the cauliflower gnocchi package are terrible!). It’s a great item to keep stocked, the ingredients are clean and Whole30 compliant.

      Marcia

      Reply

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Marcia Smart
Marcia Smart is a cooking instructor, recipe developer and food writer who wants to help you make good, simple meals for your family and friends. She craves food that's seasonal and delicious and wants to share it with you. A California girl living in a Houston world with her husband and three children.

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