Name: Cauliflower Gnocchi with Pesto and Sun Dried Tomatoes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: US
Ingredients: Kosher salt, to taste; 2 (10-ounce) packages cauliflower gnocchi; 2 tablespoons extra virgin olive oil; 1/3 cup prepared pesto, preferably homemade; 1/2 cup sun-dried tomatoes packed in oil, drained and coarsely chopped; 1 tablespoon fresh lemon juice; 1/4 cup toasted, sliced almonds, for garnish; 1/4 cup freshly grated Parmesan cheese, for garnish

Fried

Cauliflower Gnocchi with Pesto and Sun Dried Tomatoes

Jul 22, 2025
by Adolfo Kuphal
- 0.0 / 5 ( 0 Ratings)
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PREP TIME

5 mins
COOK TIME

10 mins
TOTAL TIME

15 mins
SERVING

4 People
VIEWS

0

Transform simple pantry staples into an exquisite Cauliflower Gnocchi dish. This recipe combines the delicate flavor of cauliflower gnocchi with vibrant pesto and sweet sun-dried tomatoes for a quick, comforting, and utterly delicious meal.

Ingridients

Adjust Servings

Kosher salt, to taste

2 (10-ounce) packages cauliflower gnocchi

2 tablespoons extra virgin olive oil

1/3 cup prepared pesto, preferably homemade

1/2 cup sun-dried tomatoes packed in oil, drained and coarsely chopped

1 tablespoon fresh lemon juice

1/4 cup toasted, sliced almonds, for garnish

1/4 cup freshly grated Parmesan cheese, for garnish

Nutrition

Carbohydrate

69 g
Cholesterol

11 mg
Fiber

9 g
Protein

18 g
Saturated Fat

5 g
Sodium

1467 mg
Sugar

19 g
Fat

25 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

5 mins

Bring a large pot of salted water to a rolling boil. (5 minutes)

02

Step

3 mins

Add the cauliflower gnocchi and cook for 2 minutes, until they float to the surface. Reserve 1/4 cup of the cooking liquid before draining. (2 minutes)

03

Step

1 mins

Drain the gnocchi thoroughly. (1 minute)

04

Step

1 mins

Heat the olive oil in a large non-stick skillet over medium heat. Add the drained gnocchi in a single layer. (1 minute)

05

Step

7 mins

Cook the gnocchi for 3 minutes, allowing them to develop a golden-brown crust on one side. Gently stir and turn the gnocchi to cook the other side for an additional 2 minutes, achieving a uniformly golden color. (5 minutes)

06

Step

2 mins

Reduce the heat to low. Add the reserved cooking liquid, pesto, sun-dried tomatoes, and lemon juice to the skillet. (1 minute)

07

Step

2 mins

Stir very gently to combine all ingredients, ensuring the gnocchi are well coated with the sauce. Remove from heat. (1 minute)

08

Step

1 mins

Serve immediately, garnished generously with toasted sliced almonds and freshly grated Parmesan cheese. (1 minute)

For a richer flavor, consider using homemade pesto. Fresh basil pesto will elevate the dish.
Be careful not to overcook the gnocchi; they should be tender but still hold their shape.
If you don't have sun-dried tomatoes packed in oil, you can rehydrate dry-packed ones in warm water for about 10 minutes before chopping.
Feel free to add a pinch of red pepper flakes for a touch of heat.
Toasted pine nuts can be used in place of almonds.

Adolfo Kuphal

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