Best Spinach Cauliflower Gnocchi With Sun Dried Tomato Pesto Recipes

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

SPINACH-CAULIFLOWER "GNOCCHI" WITH SUN-DRIED TOMATO PESTO

Spinach-Cauliflower

Provided by Alyssa Gagarin

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 14

Ingredients

1/2 cup sun-dried tomatoes
1/4 cup almonds
1 clove garlic
1 teaspoon chopped fresh rosemary
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
12 ounces frozen cauliflower rice
One 10-ounce package frozen spinach, thawed and drained
1 cup cassava flour, plus more as needed
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon kosher salt
Olive oil

Steps:

For the sun-dried tomato pesto: Combine the sun-dried tomatoes, almonds, garlic, rosemary, 1/2 teaspoon salt and some pepper in a food processor. Add the oil gradually until smooth.
For the cauliflower "gnocchi": Put the cauliflower rice in a large microwave-safe bowl and microwave until tender, 2 to 3 minutes.
Mix the steamed cauliflower with the spinach, cassava flour, nutritional yeast, garlic powder, oregano and salt. Knead the dough until smooth; depending on how much moisture was in the cauliflower rice it may need more cassava flour to form a dough that is not sticky on the hands.
Form the gnocchi by either rolling 2 teaspoon pieces of dough with your hands OR rolling the whole dough into a long snake and cutting 2-inch pieces off. Use cassava flour if it starts to stick.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Fry the gnocchi in batches until golden brown, about 2 minutes per side; do not overcrowd the pan.
Divide the pesto between two pasta bowls and add the gnocchi on top.