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Dairy
Easy
6 Servings
Allergens 
30 Minutes
Diets
Tender gnocchi, fried onions and mushrooms, chunky herby pesto – this dish packs one full and delicious bite. Round it out with some salty feta, or leave it out to keep the dish dairy free.
2 (16-ounce) packages Tuscanini Cauliflower Gnocchi
1 tablespoon oil
1 (8-and-1/2-oz./250-gram) package brown mushrooms, sliced
1 shallot, peeled and chopped
4 tablespoons chopped sundried tomatoes
1/4 cup pesto (recipe follows)
1/2 cup feta (optional)
1/4 cup extra-virgin olive oil
1 cup loosely packed basil
1 to 3 cloves fresh garlic or cubes Gefen Frozen Garlic
1 to 2 tablespoons pistachios
1/2 teaspoon salt (omit if pistachios are salted)
freshly ground pepper
Cook gnocchi according to package directions. Set aside.
In the meantime, prepare pesto by processing all the ingredients.
Heat oil in pan over medium heat. Sauté shallot and mushrooms until nicely browned and liquid has evaporated.
Mix mushrooms, gnocchi, sundried tomatoes and feta, if using. Coat with pesto.
Sponsored by Tuscanini
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