I’ve been wanting to make this cauliflower gnocchi again, but wanted to try it with my homemade oil free pesto! Double yum! Josh doesn’t like pesto or cauliflower gnocchi, so was perfect for a night he was working. This recipe is perfect for spring and you can pack it with all the spring veggies that are so tasty right now. It’s a great way to make veggies the majority of your meal. I bake the cauliflower gnocchi to get it crispy and give it more texture so they’re not mush. I make my pesto from peas and pistachios so it’s packed with protein and of course lots of basil. It’s great for a main dish, or could be a great side dish as well.

Spring Pesto Cauliflower Gnocchi

Makes 3 servings

1 bag frozen Cauliflower Gnocchi

1 bunch asparagus, cut into 1″ pieces

10 oz baby Bella mushrooms, chopped

2 cups kale, chopped

Pea Pesto-

1 cup frozen peas

1/4 cup pistachios

Bunch of basil, 2/3 cup

Juice of one lemon

1 tbsp minced garlic

1 tbsp nutritional yeast

Salt and pepper to taste

Water to thin, about 1/4 cup

Pulse all together in food processor until thin paste consistency

1. Preheat oven to 400* and make pea pesto. Let peas defrost for about 5 minutes to make them easier to pulse.

2. Bake the gnocchi for 15 minutes and then broil for 5 minutes until crisp.

3. In a large sauté pan, sauté the mushrooms, asparagus, and kale until tender, 7-10 minutes.

4. Combine the gnocchi and pesto in with the veggies and serve! I added a sprinkle of Violife vegan parm on top.