When Trader Joe’s first debuted their cauliflower gnocchi in the frozen section a few months ago, I was super excited that it was a product that was not just gluten-free but also paleo. I tried it soon after it hit shelves and served it with a marinara sauce and while it was good, I wasn’t necessarily wowed. Recently, though, as I’ve been taking steps to getting back in the gluten-free eating game I found myself pinning all sorts of gnocchi-based recipes to try with the cauliflower gnocchi and ultimately decided that my next gnocchi attempt would be with a pesto sauce.
So I picked up a bag of the cauliflower gnocchi, Trader Joe’s vegan pesto (seriously, SO good, and dare I say way better than any traditional pesto I’ve ever tried), and some chicken breast tenderloins. I cooked the gnocchi according to the directions on the package and while that was going, I seasoned the tenderloins with TJ’s 21 Seasoning Salute and cooked them in a separate skillet. Once the chicken and gnocchi were cooked through, I chopped the chicken up and tossed it with the gnocchi and pesto.
GAME CHANGER, MY FRIENDS!
This combo was absolutely delicious and I seriously couldn’t stop talking about it for days. The whole thing came together in under 30 minutes! Give the recipe a try and let me know how it turns out!
Cauliflower Gnocchi with Pesto and Chicken
- 1 package Trader Joe’s frozen Cauliflower Gnocchi
- Trader Joe’s Vegan Pesto (I just used a few spoonfuls to coat everything)
- Trader Joe’s 21 Seasoning Salute
- .75-1 lb chicken breast (I used tenderloins for faster cooking)
- Heat a skillet over medium-high heat and add a tablespoon or so of olive oil or ghee. Season chicken with Trader Joe’s 21 Seasoning Salute (or just salt and pepper) and add to the skillet when hot. Cook until done (internal temp of 165). Remove the cooked chicken to a plate and let rest. Wipe the inside of the skillet with a paper towel.
- Cook gnocchi according to package directions in the same skillet.
- When gnocchi is finished cooking, cut the chicken into bite sized pieces and add to the gnocchi. Spoon a couple spoonfuls of the vegan pesto over the mixture and toss to combine. Serve warm.
- Note: If you’re fine with dairy, you could even sprinkle some Parmesan cheese on top – yum!