Cauliflower Pesto Veggie Gnocchi
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.
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!
Tried this recipe?Let us know how it was!