Cauliflower Gnocchi with Creamy Pesto Sauce
Ingredients
- 1 Pkg Frozen Cauliflower Gnocchi (10 oz)
- 8 oz Mushrooms
- 1 Pkg Knorr Creamy Pesto sauce mix
- 1 Cup 1 cup milk
- 1/4 Cup Olive oil
- Add protein as desired (optional)
Cooking Things
- Saucepan
- Large Skillet
- Large Bowl
Instructions
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Boil water in Saucepan. Once boiling, add Gnocchi and boil for 3 minutes (or until they float).
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Heat large skillet over medium high heat with 1 TBSP of Olive oil
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Once Gnocchi float, strain, and add them to large skillet and sauté for 3 minutes. (Start Step 4) Add mushrooms and continue sautéing for another 3 minutes.
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Okay— back to your saucepan. Add Creamy Pesto Sauce Mix, Milk and Olive Oil. Stirring constantly, bring to a boil. Once boiling, turn heat to low, and simmer for 5 minutes.
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Add EVERYTHING (including whatever cooked protein you like) into large skillet and toss to coat. Serve and Enjoy!
CategoryDinner
