Parmesan-Pesto Gnocchi with Roasted Cauliflower
Ingredients
- 1 (12-oz) pkg cauliflower florets (see Tip)
- 1½ Tbsp olive oil
- ⅛ tsp kosher salt
- ⅛ tsp pepper
- 1 (1-lb) pkg potato gnocchi
- ½ cup half-and-half
- ¼ cup creamy pesto
- ¾ cup freshly grated Parmesan cheese, divided
- ¼ cup chopped fresh basil
Instructions
- Preheat oven to 425°F. Toss together cauliflower, oil, salt, and pepper on a foil-lined rimmed baking sheet. Spread in a single layer. Roast 20 to 25 minutes or until browned and tender.
- Meanwhile, cook gnocchi in a large skillet according to package directions; drain and return to skillet, reserving ¼ cup pasta water.
- Toss hot gnocchi with half-and-half, pesto, ¼ cup cheese, and enough pasta water to make a thin sauce over medium-low heat until creamy and thickened.
- Top gnocchi with roasted cauliflower, remaining ½ cup cheese, and basil.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
528
|
528
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 15 | 15 |
| Carb (g) | 62 | 62 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 1024 | 1024 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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