YOUR SOLIN GENERATED RECIPE
Creamy Pesto Cauliflower Gnocchi with Fresh Herbs
Enjoy a vibrant plate of tender cauliflower gnocchi smothered in a silky, homemade pesto cream blended with nonfat Greek yogurt and garnished with fresh basil and parsley. This dish offers a satisfying interplay of textures and a bright herbal lift, making it a perfect clean and balanced meal for any time of day.
INGREDIENTS
150g Cauliflower Gnocchi
2 tbsp Homemade Pesto Sauce
200g Nonfat Greek Yogurt
1/2 cup Cannellini Beans
1/4 cup Fresh Basil, chopped
1 tbsp Fresh Parsley, chopped
PREPARATION
Bring a large pot of water to a boil and add a pinch of salt.
Gently cook the cauliflower gnocchi in the boiling water according to package directions until tender and lightly golden, then drain and set aside.
In a bowl, combine the nonfat Greek yogurt with the homemade pesto sauce, stirring until a smooth, creamy mixture forms.
Fold in the drained cannellini beans, ensuring they are evenly distributed throughout the sauce.
Toss the warm gnocchi with the creamy pesto mixture until every piece is well coated.
Plate the gnocchi and garnish generously with freshly chopped basil and parsley.
Serve immediately and enjoy the harmonious blend of creamy, herby flavors with a satisfying texture.