Description

Cauliflower Gnocchi with Seasonal Peas & Greens – quick & easy mid-week meal made with organic seasonal vegetables and store-bought cauliflower gnocchi. Simply delicious!

Ingredients

Scale

3 tablespoons extra virgin olive oil

5 Shiitake mushrooms

1/2 large onion, diced

1 large zucchini, quartered and sliced

1 cup fresh peas, cooked

2 cups greens (kale, chard or spinach), chopped

1 package Cauliflower Gnocchi

2 tablespoons, pesto

1 cup vegetable broth

handful basil leaves, chopped

salt & pepper to taste

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Instructions

Prep mushrooms, onions, garlic & zucchini. Cook peas in a separate pot of salted water.
Heat 2 tablespoons olive oil in a pan for 30 seconds. Add Shiitake mushrooms and brown for 5 minutes.
Stir in onions & garlic and cook for 5 minutes. Add zucchini.
Cook until vegetables are tender. Remove from pan and set aside in a covered bowl.
In the same pan, add 1 tablespoon olive oil and cauliflower gnocchi. Cook until the gnocchi browns lightly.
Stir in vegetables, pesto, and broth. Heat thoroughly—season with salt & pepper to taste.
Plate and top with fresh basil.

Notes

Optional: Top with freshly grated parmesan cheese (plant-based is great also!)

Keywords: cauliflower gnocchi - whole foods, seasonal, spring dinner, summer recipe, quick & easy meal