Making your own gnocchi from scratch can take hours. While it’s fun to do occasionally, you can speed up the process by buying pre-made gnocchi in the refrigerated section of your grocery store, typically on a shelf with fresh pasta. Combining that gnocchi with perfectly cooked cauliflower, spicy arugula, bacon and pesto (which you can also find in the refrigerated section with the fresh pasta) makes for a quick and tasty, veggie-packed meal.
- 1 small head of cauliflower, broken into small florets
- 1 tablespoon olive oil, plus more to coat gnocchi
- Salt and pepper
- 4 slices bacon
- 1 12-ounce bag gnocchi
- 2 tablespoons pre-made basil pesto
- 2 cups baby arugula
- Optional: grated Parmesan
- Cutting board
- Large sheet pan
- Measuring spoons
- Large skillet
- Wooden spoon
1. Roast the cauliflower.
Heat oven to 400 degrees. Toss the cauliflower and olive oil on a sheet pan. Season with salt and pepper and spread in an even layer. Roast 35 to 40 minutes, tossing halfway through, until the cauliflower is soft and lightly browned
2. Cook the gnocchi.
When the roasting cauliflower has only about 10 minutes left to roast, boil the gnocchi in a pot of water according to the package directions. Drain the gnocchi and then toss with a bit of olive oil to prevent it from sticking together. Set aside while you cook the bacon.
3. Cook the bacon.
Slice the bacon strips into rough 1/2 inch pieces. Heat a large skillet over medium heat. Add the bacon and cook until the fat is rendered, and the bacon is just starting to crisp, about 4 minutes. Drain all but about 2 tablespoons of bacon fat.
4. Finish the dish.
Add the cooked gnocchi and pesto to skillet with the bacon and stir to coat and evenly mix everything. Add the arugula and continue to stir just until the arugula is wilted. Add the roasted cauliflower and stir everything together.
Divide into two bowls. Optional: Garnish with Parmesan cheese.
- Toss cauliflower on sheet pan.
- Stir all ingredients together at the end.
- Garnish with optional grated cheese.