Have you tried the Trader Joe’s Cauliflower Gnocchi? It is one of their popular items and often times sells out quickly, so snag a bag if you see it. If you’re one of those people that doesn’t care for cauliflower gnocchi, then swap it out for any other type of gnocchi and let’s get cookin’.
I’ve made this meal a million times because it is super easy and delicious. AND it only requires one skillet. My kind of weeknight meal, amiright?
What you will need:
- 1 bag Trader Joe’s Cauliflower Gnocchi
- Homemade Basil Pesto
- Sun dried tomatoes
- Freshly grated Parmesan cheese
You could also add in extra vegetables, such as, fresh tomatoes and/or spinach!
If you’re looking to add protein, grilled chicken or chicken sausage would be a great addition to this meal as well!
Tips for making:
While this may seem like a pretty straightforward recipe, and it is, I still have a couple of tips…
- Do not. I repeat DO NOT cook the cauliflower gnocchi according to the instructions on the package. It will turn out soggy and mushy and honestly, terrible. I’ve been there before. The best way to cook this gnocchi is in a non-stick skillet with a little bit of olive oil. Crisp up the sides so they’re golden brown, and that will bring out the best flavors no matter what sauce you’re tossing on them.
- Keep Homemade Basil Pesto on hand at all times. I always make big batches of pesto in the summer to freeze for the winter. Store bought pesto will also work if you don’t have any homemade. But promise me, you’ll make some next summer?
- Grate fresh Parmesan cheese. In fact, keep a wedge of Parmesan cheese in your fridge at all times. There is no comparison between freshly grated and pre-grated cheese.
Cauliflower Gnocchi with Sundried Tomatoes and Pesto
- 1 bag Cauliflower Gnocchi from Trader Joe’s
- 1-2 Tbsp Homemade Basil Pesto
- 2-3 Tbsp sundried tomatoes roughly chopped
- Parmesan Cheese freshly grated
- Basil for garnish
- In a nonstick skillet, cook gnocchi with 1 Tbsp of olive oil. Note 1
- While gnocchi is cooking, roughly chop sundried tomatoes
- Add pesto and sun dried tomatoes to the nonstick skillet. Stir until all gnocchi is coated.
- Serve in a bowl and top with freshly grated Parmesan cheese and basil to garnish.
- Do not cook gnocchi according to package instructions or this recipe will turn out soggy.
You may also love:
- Chicken Sausage with Pesto Zoodles and Tomatoes
- Cauliflower Gnocchi with Sun Dried Tomatoes & Pesto
- Homemade Basil Pesto
- Garden Veggie Cast Iron Frittata
I’d love to hear from you once you get the chance to make this recipe. Leave a comment below with your review or any modifications you made! And don’t forget to tag @rightbackspatula on Instagram if you take any pictures!