Name: Cauliflower Gnocchi with Pesto and Sun Dried Tomatoes
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Kosher salt, or to taste -; Green Giant® Cauliflower Gnocchi - 2 (10 ounce) packages; Olive oil - 2 tablespoons; Prepared pesto - ⅓ cup; B&G® Sun Dried Tomatoes packed in oil, drained and chopped - ½ cup; Lemon juice - 1 tablespoon; Toasted, sliced almonds - ¼ cup; Freshly grated Parmesan cheese - ¼ cup

Ingredients for - Cauliflower Gnocchi with Pesto and Sun Dried Tomatoes

1. Kosher salt, or to taste

2. Green Giant® Cauliflower Gnocchi 2 (10 ounce) packages

3. Olive oil 2 tablespoons

4. Prepared pesto ⅓ cup

5. B&G® Sun Dried Tomatoes packed in oil, drained and chopped ½ cup

6. Lemon juice 1 tablespoon

7. Toasted, sliced almonds ¼ cup

8. Freshly grated Parmesan cheese ¼ cup

How to cook deliciously - Cauliflower Gnocchi with Pesto and Sun Dried Tomatoes

1 . Stage

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.

2 . Stage

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.

3 . Stage

Serve immediately topped with almonds and Parmesan cheese.