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  • Writer's pictureSophie Zuckerman

Pesto Zucchini Cauliflower Gnocchi

Summery and filling, everything comes together in one pan so it's a super easy and nutritious dinner - YUM!




Yields: 5-6 servings (or leftovers for the week!)


Ingredients:

  • 1 zucchini, sliced into half-moons

  • 1 yellow squash, sliced into half-moons

  • 1/2 red onion, cut into thin slices

  • 1/2 cup of mushrooms, roughly chopped

  • 1 yellow bell pepper, diced into 1/2 inch cubes

  • Pesto sauce (see recipe below or store-bought)

  • 2 bags of cauliflower gnocchi

  • 2 links of chicken apple sausage, sliced into rounds

  • 1 cup of baby spinach

  • 1 tablespoon of olive oil

  • Kosher salt & freshly ground black pepper

Pesto:

  • 2 cups of fresh basil

  • 2 tablespoons of pine nuts, roasted

  • 1/2 cup of olive oil

  • 2 garlic cloves

  • 1/2 cup of parmesan, grated


Directions:

  1. For the pesto, combine your ingredients in a food processor and pulse until it reaches the desired consistency. You can add more olive oil to thin it out if needed

  2. Heat a 12-inch pan over medium heat with 1 tbsp of olive oil and cook your cauliflower gnocchi until partially cooked through, I leave them in the pan undisturbed for a few minutes so they get a nice brown color.

  3. Then add all the veggies, chicken apple sausage, and pesto, continue to cook.

  4. Once the veggies have softened and you can run a pairing knife through the center of the gnocchi with little resistance, add the spinach and toss until wilted.

  5. Remove from heat and serve. You can sprinkle freshly grated parm right before serving if you want to be fancy (and I highly encourage fanciness), enjoy!

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