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    Home » Vegan Recipes » Main Dishes

    April 9, 2020 Flexitarian Recipes

    Cauliflower Pesto Veggie Gnocchi

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    cauliflower pesto veggie gnocchi | hearth health happiness

    And, this does call for white wine - we're lookin' at you, moms.

    I could barely taste a difference between this cauliflower gnocchi version and the real thing, which was a pleasant surprise! It held its shape in the skillet and didn't require delicate treatment - which tells you a little something about my cooking style. Of course, anything tastes good when merged with pesto, garlic, and delicious veggies BUT we could tell this gnocchi version is a winner and would do well in a variety of recipes. Something to enjoy in the future, right? If you'd like to give this recipe a try, grab the details below 👇🏼

     

    Cauliflower Gnocchi Tasted Just Like the Real Thing!

    I'll be honest - carbohydrates hold a very special place in my heart and the hearts of my taste buds. I understand they can be unhealthy in large quantities, but please note that one of my favorite pre-race traditions as a cross country runner was carbo-loading before meets (let's be real...I was better at the carbo-loading). As someone who has quite a few friends who need to follow a gluten-free diet, I both sympathize with how difficult that can be while also recognizing now is one of the better times to find suitable dietary substitutions. In an effort to cut out some of the calories and boost fiber, we decided to give Trader Joe's frozen cauliflower gnocchi a try.

    cauliflower pesto veggie gnocchi | hearth health happiness

    Cauliflower Pesto Veggie Gnocchi

    Melanie Lorick
    Cauliflower gnocchi with a twist! Add a little pesto, white wine, and vegetables to make a gluten-free, high fiber meal that tastes much more complex than the time it takes to cook.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Main Course
    Cuisine Italian
    Servings 4 people

    Equipment

    • Non-stick skillet, such as a cast iron

    Ingredients
      

    • 1 12 ounce Bag cauliflower gnocchi
    • 1 tablespoon olive oil
    • ⅓ cup white wine
    • 1 ½ cup asparagus, cut into 1 inch pieces
    • 1 ½ cup mushrooms, rinsed and chopped to desired size We used "white" mushrooms.
    • 4 medium garlic cloves, minced
    • ½ medium shallot, diced
    • 3 tablespoons pesto
    • ½ teaspoon salt We used coarse sea salt
    • 1 pinch black pepper
    • ¼ cup Parmesan cheese, shaved or shredded Use as topping

    Instructions
     

    • In a non-stick skillet over medium-high heat, add olive oil and cook garlic and shallot until shallot becomes slightly translucent.
    • Add the white wine and let it cook for about a minute to let the alcohol cook off a bit.
    • If your asparagus is quite thick, add next and allow it to cook before adding other ingredients. However, if your asparagus is small or medium, you can add all ingredients (cauliflower gnocchi, mushrooms, and asparagus) at the same time. Cook for about 10 minutes, or until vegetables are tender, but not too soft.
    • Scoop in the pesto and sprinkle with salt and pepper. Stir to thoroughly incorporate ingredients. Top with Parmesan cheese and serve hot.

    Notes

    Substitute vegetables, if desired! We've made this dish with green peas and many vegetables would work. Tougher vegetables should be cooked briefly before adding other ingredients like the gnocchi. Enjoy! 
    Keyword Gnocchi
    Tried this recipe?Let us know how it was!

    Next, we look forward to trying the kale gnocchi - maybe I should just rename this space "Fun with Veggies." Don't forget changing "tried and true" recipes to suit new tastes is part of my list for tapping into our creativity during COVID-19. Check out the post here! If you have a favorite gnocchi recipe or substitution, let me know...I would love to hear all about it. Until next time, cheers to your #hearthhealthhappiness!

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    Melanie Lorick Hair Half-up looking at camera

    Welcome! I'm Melanie - the founder and content creator of Inspired Epicurean. I share delicious vegan recipes (with a few flexitarian recipes from my pre-vegan days).


    Our lifestyle content is crafted to bring eco-friendly and sustainable ideas more mainstream. Learn more about what Inspired Epicurean has to offer in the about me section. Pull up a seat, friends. Cheers!

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