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Ingredients

• ✓ cauliflower gnocchi
• kosher salt
• olive oil
• pesto
• sun dried tomato
• lemon juice
• almond
• parmesan cheese

Instructions

1. 1 Bring a large pot of water to a boil and season with kosher salt. Add cauliflower gnocchi and cook for 2 minutes. Reserve 1/4 cup cooking liquid. Drain gnocchi well.
2. 2 Heat olive oil in a 12-inch nonstick skillet over medium heat. Add gnocchi in a single layer and cook for 3 minutes. Stir gently to turn the gnocchi onto their other side. Cook 2 more minutes. Reduce heat to low. Add the reserved cooking liquid, then pesto, sun dried tomatoes, and lemon juice. Stir very gently to combine and coat the gnocchi. Remove from heat.
3. 3 Serve immediately topped with almonds and Parmesan cheese.

By Green Giant

Ingredients

• ✓ cauliflower gnocchi
• olive oil
• yellow onion
• garlic
• crushed red pepper
• salt
• oregano
• curly kale
• tomato
• balsamic vinegar
• parmesan cheese
• mozzarella

Instructions

1. 1 Preheat oven to 450 degrees F.
2. 2 Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until softened, about 4 minutes. Add garlic, crushed red pepper, salt, and oregano and cook, stirring throughout, 2 minutes. Add kale a handful at a time, stirring occasionally, until wilted, about 2 minutes. Stir in tomatoes and balsamic vinegar. Bring just to a boil; remove from heat.
3. 3 Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add gnocchi and cook until tender, about 2 minutes. Drain and add to tomato sauce mixture. Add 2 tablespoons Parmesan, stirring to combine, about 1 minute. Transfer to an 8x8-inch baking dish. Top with mozzarella and remaining Parmesan.
4. 4 Bake until cheese is golden brown and mixture is bubbling, about 15 minutes.

By Green Giant