Recipe by Erin Grunstein

Pesto-Mushroom Cauliflower Gnocchi

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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.

Ingredients

Gnocchi

  • 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)

Pesto Sauce

  • 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

Directions

Prepare the Pesto-Mushroom Cauliflower Gnocchi

1.

Cook gnocchi according to package directions. Set aside.

2.

In the meantime, prepare pesto by processing all the ingredients.

3.

Heat oil in pan over medium heat. Sauté shallot and mushrooms until nicely browned and liquid has evaporated.

4.

Mix mushrooms, gnocchi, sundried tomatoes and feta, if using. Coat with pesto.

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Pesto-Mushroom Cauliflower Gnocchi

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