TJ’s Cauli Gnocchi with Green Bean Pesto

TJ's Cauli Gnocchi with Green Bean Pesto
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TOTAL TIME :10minutes5minutes
  • 1 cup frozen green beans, thawed & excess liquid squeezed out
  • 0.5 ounce fresh chives, roughly minced (sub another 2/3 cup frozen thawed green beans)
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1/4 cup freshly grated parmesan , plus more for garnish (sub 2-3 tbsp nutritional yeast)
  • 1/4 cup roasted salted pistachios
  • Optional: 1/2 teaspoon mild white or yellow miso paste
  • 1/3-1/2 cup olive oil, plus more to taste
  • 2 tablespoons olive oil or butter
  • 1 15-ounce bag Trader Joe's Frozen Cauliflower Gnocchi
  • pinches salt and pepper
  • 1/2 cup yellow onion, diced into 1/4" pieces (approximately 1/4-1/3 onion)
  1. Combine all ingredients (start with ⅓ cup oil) in a high-powered blender or food processor and process/pulse until it forms whatever pesto consistency you like. I personally like mine pretty creamy. You can scrape down the sides as needed to make sure everything is evenly incorporated. Add more olive oil as you like.
  2. NOTE: pesto makes more than you’ll need for the recipe, but leftovers freeze well; I scoop it into silicone ice cube molds and put them in an airtight Ziplock in the freezer. Or you can just keep it in the fridge and use on different things throughout the week!
  1. Thaw gnocchi by adding it to a microwave-safe bowl for and microwaving 2-3 minutes on DEFROST, or until just thawed (it’s ok if some pieces are still cold). KEY: pat them as dry as possible using a dish towel. I know it’s sticky, but it’s worth it! Make sure gnocchi is cool enough to handle with your fingers before cooking. Heat a large sauce pan to medium-high heat and add oil. Turn on your exhaust fan. When oil is shimmering, test a piece of the gnocchi. If it sizzles when it hits the pan, the pan is ready.
  2. When pan is ready, drop them in one by one, using your hands. This is also KEY, because it allows you to space them out as best as possible. If any do overlap, break them up with a spatula. Sprinkle with a pinch of salt and pepper. Allow to sear without touching for 3-4 minutes, or until they form a golden brown crust on the bottom. The gnocchi will "tell" you it's ready to be flipped, because it won't stick to the pan anymore. Flip and repeat, then add gnocchi to a heat proof dish and set aside (this side might take less time). I find the flipping easiest to do with tongs.
  3. Turn heat down to medium. Add ⅓ cup water (or stock if you have it around) to the pan and use a firm spatula to deglaze the pan by scraping up any browned bits. Add onion and cook, stirring every minute or so, until softened and translucent and no liquid remains, approximately 3-4 minutes.
  4. Turn off the heat and add cauliflower back to the pan. Add as much pesto as you like (I use approximately ⅓ of the batch), then taste for more salt and/or pepper and add accordingly. You can also add a splash of water or stock to help mix everything together.
  5. Enjoy immediately with a few more pistachios and an extra sprinkle of parmesan or nutritional yeastLeftovers keep tightly sealed in the refrigerator for 3 days, and I reheat it in the microwave.
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