If you are looking for a quick yet fun weeknight meal, look no further than my Mediterranean Style Cauliflower Gnocchi. It is seriously my new favorite. It took less than 15 minutes to make, and I was STUFFED. I didn’t make the gnocchi myself. First, because I don’t know how to. Secondly, I have never actually had gnocchi before in my life until I made this dish. Third, why would I make it when I can buy it?! I happen to love short cuts. Life is busy and anytime I can make things easier, I totally will.
For this recipe, I bought Trader Joe’s Cauliflower Gnocchi. It’s made with cauliflower, cassava flour, and spices. I cooked it according to the directions on the package, then added a tablespoon of olive oil, 4 tablespoons of pesto sauce (you can make my recipe, or buy one premade), 1/3 cup sliced sun-dried tomatoes, 1/3 cup kalamata olives, and 1 cooked chicken breast, chopped into bite-sized pieces and cooked it for another 5 minutes. Then turn off the heat and add 2 handfuls of arugula. Fold in and let wilt for 2-3 minutes.
It was seriously so easy and flavorful. I know you’ll love it.
A few recipe notes:
You can add as much or as little pesto sauce as you’d like. I always go by how it tastes versus following a recipe to a T. I like a lot of pesto in my dishes personally. I used sundried tomatoes that were in an airtight bag versus in oil but you can use either one. I would just omit the extra virgin olive oil from the recipe if you use the tomatoes suspended in oil. You can substitute artichoke hearts for kalamata olives if you don’t like them or don’t have any on hand. While I used arugula (because it’s what I had on hand), any dark leafy green would work.