healthy, delicious and super easy to make! this dish is made up of roasted vegetables that are completely transformed by the 3 bon COOK ingredients that they're tossed in -- flake bon Salt, French Pantry herb blend and infused olive oil -- and crispy cauliflower gnocchi, which are all tossed in my pistachio + parsley pesto.
SHOP: bon COOK products used: perforated baking sheet, FLEXIFLAT, bon Salt natural, French Pantry roasted garlic & chive herb blend and meyer lemon olive oil
pesto-tossed gnocchi + roasted veg
yields: 2 large servings prep time: 30 minutes
1 Tbsp. bon COOK meyer lemon olive oil
5 large carrots, peeled & ½-inch rounds
½ red onion, 1-inch chunks
1-2 Tbsp. roasted garlic & chives herb blend [bon COOK French Pantry]
1 tsp. bon Salt natural
2-3 tsp. olive oil
1 [12 oz.] bag cauliflower gnocchi
½ batch of my pistachio + parsley pesto [recipe here]
½ cup peas
1 cup mushrooms, bite-sized chunks
bon Salt and freshly cracked pepper
Preheat oven to 400° and place a bon COOK FLEXIFLAT on a perforated baking dish.
*if you don’t have bon COOK products, prepare a foil-lined baking sheet
Toss your chopped red onion and carrots in the meyer lemon olive oil, herb blend & bon Salt.
Roast for 30 minutes, tossing several times in between.
While the veggies are roasting, heat 1-2 tsp. olive oil in a large non-stick skillet over medium heat.
Dump your frozen gnocchi into the olive oil and cook until they are almost defrosted, about 5 minutes.
Pour 1-2 Tbsp. of water into the pan and cover – allow the gnocchi to steam until the water has evaporated, about 5 minutes.
*you’ll want to swish the pan a few times to ensure that they gnocchi don’t stick
Add another 1-2 tsp. olive oil to the pan and sauté the gnocchi for a couple of minutes, until they start to crisp up.
Add the peas and mushrooms to the pan and continue cooking for several minutes.
Mix in the pesto and add the roasted veggies. Toss to combine.
Season with bon Salt and freshly cracked black pepper. Serve immediately!