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Cauliflower Gnocchi with Pesto and Sun Dried Tomatoes

Pull from your freezer, pantry and refrigerator to make this quick cooking, deeply satisfying cauliflower gnocchi dish.


  • 2 (10-oz) bags Green Giant Cauliflower Gnocchi Original
  • 2 tablespoons olive oil
  • 1/3 cup prepared pesto
  • 1/2 cup B&G Sun Dried Tomatoes packed in oil, drained and chopped
  • 1 tablespoon lemon juice
  • 1/4 cup toasted, sliced almonds
  • 1/4 cup freshly grated Parmesan cheese

Green Giant Cauliflower Gnocchi Original

B&G Sundried Tomatoes


  • 1Bring a large pot of water to a boil and season with kosher salt. Add cauliflower gnocchi and cook for 2 minutes. Reserve 1/4 cup pasta cooking liquid. Drain gnocchi well.
  • 2Heat olive oil in a large (12”) nonstick skillet over medium heat. Add gnocchi in a single layer and cook for 3 minutes. Stir gently to turn the gnocchi onto its other side. Cook two more minutes. Reduce heat to low. Add the reserved pasta water, then pesto, Sun Dried Tomatoes and lemon juice. Stir very gently to combine and coat the gnocchi. Remove from heat.
  • 3Serve immediately topped with almonds and Parmesan cheese.