Trader Joe's Cauliflower Gnocchi with Pesto and Cherry Tomatoes
Trader Joe'sTrader Joe's Cauliflower Gnocchi with Pesto and Cherry Tomatoes
Ingredients
For the Gnocchi
- 1 pound Trader Joe's frozen cauliflower gnocchi
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 pint Trader Joe's cherry tomatoes, halved
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pesto and Garnish
- 1/2 cup Trader Joe's vegan kale, cashew & basil pesto
- 1/4 cup Parmesan cheese, shredded, for garnish
- 1/4 cup fresh basil leaves, chopped, for garnish
Instructions
- 1
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.
⏱️ 1 min
- 2
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.
⏱️ 10 min
- 3
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.
⏱️ 4 min
- 4
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.
⏱️ 2 min
- 5
Divide the gnocchi among four plates. Garnish with shredded Parmesan cheese and fresh chopped basil leaves before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sTrader Joe's Cauliflower Gnocchi with Pesto and Cherry Tomatoes
Ingredients
For the Gnocchi
- 1 pound Trader Joe's frozen cauliflower gnocchi
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 pint Trader Joe's cherry tomatoes, halved
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pesto and Garnish
- 1/2 cup Trader Joe's vegan kale, cashew & basil pesto
- 1/4 cup Parmesan cheese, shredded, for garnish
- 1/4 cup fresh basil leaves, chopped, for garnish
Instructions
- 1
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.
⏱️ 1 min - 2
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.
⏱️ 10 min - 3
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.
⏱️ 4 min - 4
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.
⏱️ 2 min - 5
Divide the gnocchi among four plates. Garnish with shredded Parmesan cheese and fresh chopped basil leaves before serving.
⏱️ 1 min