We’ve enjoyed TJ’s frozen Cauliflower Gnocchi several times following a variety of recipes. Today I decided to create something from the pantry to avoid a trip to the store!
The result was the pictured Cauliflower Gnocchi with Caramelized Onions, Crispy Prosciutto, Petite Peas topped with Pea and Pistachio Pesto and extra grated Parmigiana Reggiano.
Here’s what I did:
Pea Pesto: in food processor combine 1 cup defrosted frozen peas, 1/4 cup roasted pistachios, 1/3 cup olive oil, 1/2 cup grated Parmesan Cheese 1 clove garlic. Set aside.
Prosciutto: Crisp 2 slices prosciutto in 375 degree oven crumble and reserve.
Onions: In a 10″ non-stick skillet heat 1 tablespoon butter and 1 tablespoon EVOO. When butter foam subsides add 1/2 large onion diced and lightly season with coarse salt. Saute until browned and caramelized set aside draining fat.
Gnocchi: Heat additional tablespoon EVOO in same pan add the frozen Cauliflower Gnocchi, cook shaking pan frequently until crispy and lightly browned. Add the onions, the Prosciutto, 1/2 cup defrosted frozen peas and 1/2 tablespoon butter Season with white pepper to taste. Stir all ingredients together and cook for 1 to 2 minutes until heated through.
Plate in warmed bowls and top each serving with 1/2 cup pea pesto and grate additional Parmesan Cheese over all. This makes 2 Servings.
The dish is surprisingly filling we had a simple side salad of shredded Lettuce and Kumato Tomatoes. This instantly became a favorite way to enjoy TJ’s Cauliflower Gnocchi!
Eat Well…Be Well!