Cauliflower Gnocchi with Artichoke Lemon Pesto

Hey you guys! Who is a pasta lover out there? I am! (I have both of my hands raised) Have you tried cauliflower gnocchi’s? I randomly bought them a for the first time a few months back. They were on sale, so I thought, “why not!?” They were frozen, so they set in the freezer for a while, like some (aka most) things do. Until I didn’t want to make dinner one night, but then quickly realized I still needed to eat. (the family too, I suppose) So I pulled out the frozen cauliflower gnocchi, cooked them accordingly, grabbed a jar of pesto and mixed it in. Was pretty good! Family decided they weren’t a fan of the pesto.  So when found artichoke pesto I grabbed it and we all fell in love. Well, I haven’t found it since. So I have decided to recreate it the best I could, and I am super happy how it came out.

Little tip on cooking the cauliflower gnocchi, I boil it til al dente, strain it, put it in a fry pan with a little olive oil to brown and crisp them up, then add in the pesto (mix in gently as the cauliflower gnocchi is delicate aka soft) and top with fresh grated Parmesan cheese, delicious!

At the bottom of the recipe you’ll see I have a few other ideas on how I use the Artichoke Lemon Pesto. I hope you enjoy!

Cheers ~Jeanne ♥

Don’t for get to follow me on Facebook and Instagram: passionandpoppies

Tag me in your photos and comment below, I love hearing from you!

Print Recipe

Simple Artichoke Lemon Pesto

A nice change to your typical basil pesto. The brightness of the lemon mixed with artichokes will have you making this on a regular basis.

Prep Time10 mins

Course: Appetizer, Dressings, Main Course, Side Dish

Cuisine: American

Keyword: artichoke, chicken, garlic, gnocchi, lemon, pasta, pesto

Ingredients

• 14 oz. marinated artichoke hearts drained
• ¼-⅓ cup olive oil
• 3 cloves garlic, peeled
• ¼ cup fresh flat leaf Italian Parsley or curly leaf, chopped
• 1 tbsp fresh squeezed lemon juice
• 1 tsp freshly grated lemon zest
• salt and black pepper, to taste
• ¼ Parmesan cheese, for garnish optional

Instructions

• Put all ingredients into a food processor, starting with ¼ cup of olive oil. Pulse until smooth.
• If you would like the mixture a little less thick, add additional olive oil one tablespoon at a time, and mix well.
• Different ways to serve:

  Mix in with cooked pasta and sprinkle with Parmesan cheese.

  Spread over chicken and bake.

  Scoop on top of sliced baguette or French bread and serve as an appetizer. Serve cold or shave fresh Parmesan over top and broil for a few minutes until cheese is melted and/or golden brown.

  Slice cucumbers and scoop it on top with a dollop of plain yogurt.

  Serve room temperature with crackers as a dip.