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Heat the olive oil in a large non-stick skillet or cast-iron pan over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Add the frozen Trader Joe's cauliflower gnocchi directly to the hot skillet. Do not thaw. Cook, stirring occasionally, for 8-10 minutes, or until the gnocchi are golden brown and slightly crispy on the outside.

Once the gnocchi are cooked, add the halved cherry tomatoes to the skillet. Cook for another 3-4 minutes, stirring occasionally, until the tomatoes soften slightly and release some of their juices.

Remove the skillet from the heat. Stir in the Trader Joe's vegan kale, cashew & basil pesto until the gnocchi and tomatoes are evenly coated. Season with salt and freshly ground black pepper to taste.

Divide the gnocchi among four plates. Garnish with shredded Parmesan cheese and fresh chopped basil leaves before serving.

Heat the olive oil in a large non-stick skillet or cast-iron pan over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Add the frozen Trader Joe's cauliflower gnocchi directly to the hot skillet. Do not thaw. Cook, stirring occasionally, for 8-10 minutes, or until the gnocchi are golden brown and slightly crispy on the outside.

Once the gnocchi are cooked, add the halved cherry tomatoes to the skillet. Cook for another 3-4 minutes, stirring occasionally, until the tomatoes soften slightly and release some of their juices.

Remove the skillet from the heat. Stir in the Trader Joe's vegan kale, cashew & basil pesto until the gnocchi and tomatoes are evenly coated. Season with salt and freshly ground black pepper to taste.

Divide the gnocchi among four plates. Garnish with shredded Parmesan cheese and fresh chopped basil leaves before serving.
