This post is sponsored by B&G Foods. All comments and opinions are my own.
I absolutely love gnocchi. When we go out to eat and gnocchi is on the menu, I’ll get it every time!
A while back, I spotted the bags of Green Giant Cauliflower Gnocchi and picked up a bag to try out. I’ll be honest, the bag sat in my freezer for quite a while. I wasn’t sure what I wanted to go with it. I overlooked it for several weeks and then stumbled on it while I was looking for something else. I figured it was time for me to try it out.
Holy moly, I am so glad that I did.
With that first bag, I used it to recreate a recipe that I get at one of my favorite restaurants…a gnocchi dish with a cream sauce, bacon and peas. It was AHmazing!! Since then, I have included the cauliflower gnocchi in my menu just about once per week.
Now the trick to these little morsels of goodness is to cook them so that they are creamy on the inside and a bit crisp on the outside. Add to boiling water for just a couple of minutes then pan fry them to get that perfect texture…or I have found that the air fryer works like a champ (no boiling required)!
With the high value coupons available, you can pick up a bag of Green Giant® Cauliflower Gnocchi for a delicious way to incorporate an additional serving of veggies in your meal.
Green Giant® Cauliflower Gnocchi, 10 oz, $3.99
–$1/1 Green Giant Cauliflower Gnocchi
Just $2.99 after coupon.
Green Giant® has a variety of traditional veggies as well as big selection of Veggie Swap-Ins® that help replace traditional carbs like white potato, rice, and pasta for an additional serving of veggies. And the best part…they taste great so you won’t have to fight to get your family to eat more veggies.
I thought I would share one of my family’s favorite ways to enjoy the cauliflower gnocchi. Don’t let that bag of deliciousness get lost in your freezer. Pick up a few ingredients and you are on your way to a delicious meal that’s quick and easy to make.
- 10 oz bag Green Giant Cauliflower Gnocchi
- 1 teaspoon olive oil
- 1 cup cherry tomatoes, halved
- 3 ears of grilled corn, cut from cob (or 6 ears of Green Giant Nibblers, grilled and cut from cob)
- 2 cups baby arugula
- 2 cloves garlic
- ½ cup olive oil
- ¼ cup walnuts
- ⅓ cup parmesan cheese
- 1½ teaspoon salt
- ½ teaspoon pepper
- Make the arugula pesto by adding the arugula, garlic and walnuts in a food processor and pulse until chopped.
- Drizzle olive oil into mixture pulsing until smooth.
- Add parmesan, salt & pepper and pulse to combine. Set aside,
- To cook the gnocchi, boil the gnocchi for about about two minutes (just until they float)
- Drain and transfer to a preheated skillet with 1 teaspoon of olive oil and sauté for about five minutes, until golden.
- Toss the cauliflower gnocchi with the grilled corn, tomato halves, and prepared pesto...enjoy!