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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

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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!
Course Main Course
Cuisine American, Italian
Keyword cauliflower, date night, dinner, gnocchi, pesto, trader joe's
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 447

Ingredients

FOR THE GNOCCHI

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

Nutrition

Calories: 447kcal | Carbohydrates: 37g | Protein: 7g | Fat: 30g