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This Trader Joe's Cauliflower Gnocchi in Tomato Pesto is made with some unexpected Trader Joe's products to make the BEST vegan dinner | ThisSavoryVegan.com #thissavoryvegan #traderjoesrecipes #vegandinnerideas

Trader Joe's Cauliflower Gnocchi in Tomato Pesto

Servings: 2
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
This Trader Joe's Cauliflower Gnocchi in Tomato Pesto is made with some unexpected Trader Joe's products to make the BEST vegan dinner!
5 from 7 ratings
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Ingredients

FOR THE GNOCCHI

  • 1 package Trader Joe's Frozen Cauliflower Gnocchi
  • 1 tablespoon olive oil
  • salt & pepper

FOR THE SAUCE

  • 1 tablespoon olive oil
  • 3 cloves garlic diced
  • 1 shallot diced
  • pepper to taste
  • red pepper flakes optional
  • 1/2 cup Trader Joe's Pepita Salsa
  • 3 tablespoons Trader Joe's Vegan Kale Pesto
  • 1/3 cup non-dairy milk unsweetened
  • fresh herbs basil, oregano or parsley - for serving

Instructions
 

  • Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
  • Spread out the frozen gnocchi on the baking sheet and drizzle with olive oil, salt & pepper. Toss to coat evenly. Place in the oven and bake for 25 minutes, flipping after 15 minutes.
  • Meanwhile, heat the remaining olive oil in a pan over medium heat. Add the garlic, shallot, pepper and red pepper flakes. Cook for 3-5 minutes, or until everything is tender. Add the salsa, pesto and non-dairy milk. Stir to combine - ignore the ugly color. Lower the heat and simmer until the gnocchi is done.
  • Taste the sauce and add salt, if needed. For a thinner sauce, add more non-dairy milk. Add the cooked gnocchi to the sauce and toss to combine. Serve hot with fresh herbs.

Video

Calories: 447kcal, Carbohydrates: 37g, Protein: 7g, Fat: 30g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 664mg, Potassium: 430mg, Fiber: 8g, Sugar: 5g, Iron: 1mg
Cuisine: American, Italian
Course: Main Course
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