CAULIFLOWER GNOCCHI WITH PESTO AND SUN DRIED TOMATOES

Cauliflower Gnocchi with Pesto and Sun Dried Tomatoes image

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

Provided by Green Giant

Categories Fruits and Vegetables Vegetables Cauliflower Fried

Time 15m

Yield 4

Number Of Ingredients 8

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

Steps:

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 Facts : Calories 556.5 calories, Carbohydrate 68.7 g, Cholesterol 11.1 mg, Fat 24.6 g, Fiber 9.1 g, Protein 18.1 g, SaturatedFat 4.6 g, Sodium 1467.3 mg, Sugar 19.4 g