fbpx
Cauliflower Gnocchi with Sundried Tomato Pesto Sauce - 7chefs
16132
portfolio_page-template-default,single,single-portfolio_page,postid-16132,ajax_fade,page_not_loaded,,qode-child-theme-ver-1.0.0,qode-theme-ver-7.6.2,wpb-js-composer js-comp-ver-6.2.0,vc_responsive
 

Cauliflower Gnocchi with Sundried Tomato Pesto Sauce

Serves

4

Prep

10 Minutes

Cooking Time

10 Minutes

Category
Recipes
Ingredients

– 1/4 cup light olive oil
– 4 cloves garlic, crushed
– 1 cup semi sundried tomatoes, roughly chopped
– 1/4 cup toasted pine nuts
– 1/4 cup chopped fresh basil
– Pinch of brown sugar
– Salt and freshly ground black pepper, to taste
– 1 x 500g Grand Italian Cauliflower Gnocchi
– Baby rocket leaves, for serving
– Grated Parmesan cheese, for serving


Method

– Heat the oil in a medium sized non stick frypan and sauté the garlic for 1 minute.

– Add the sundried tomatoes, pine nuts and basil, and sauté gently for 2-3 minutes, then stir through the brown sugar, season to taste. Add a 1/4 cup of the pasta water.

– Meanwhile boil the gnocchi as per directions on pack, then drain well.

– Toss the gnocchi through the tomato mixture gently, until well heated and mixed through.

– Spoon the gnocchi into serving bowls, top with the rocket leaves and serve with Parmesan cheese.

– Serve immediately.