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Heat the olive oil in a large non-stick skillet over medium heat.

Add the frozen Trader Joe's Cauliflower Gnocchi to the skillet in a single layer. Cook for 5-7 minutes, stirring occasionally, until golden brown and slightly crispy.

Add the halved Trader Joe's Cherry Tomatoes on the Vine to the skillet and cook for another 3-4 minutes, until they begin to soften.

Stir in the Trader Joe's Organic Baby Spinach and cook until wilted, about 1-2 minutes.

Remove the skillet from the heat. Stir in the Trader Joe's Vegan Kale, Cashew & Basil Pesto. Season with salt and black pepper to taste.

Divide the gnocchi among four plates and top with Trader Joe's Shaved Parmesan, Romano & Asiago Cheeses before serving.


Heat the olive oil in a large non-stick skillet over medium heat.

Add the frozen Trader Joe's Cauliflower Gnocchi to the skillet in a single layer. Cook for 5-7 minutes, stirring occasionally, until golden brown and slightly crispy.

Add the halved Trader Joe's Cherry Tomatoes on the Vine to the skillet and cook for another 3-4 minutes, until they begin to soften.

Stir in the Trader Joe's Organic Baby Spinach and cook until wilted, about 1-2 minutes.

Remove the skillet from the heat. Stir in the Trader Joe's Vegan Kale, Cashew & Basil Pesto. Season with salt and black pepper to taste.

Divide the gnocchi among four plates and top with Trader Joe's Shaved Parmesan, Romano & Asiago Cheeses before serving.
