Pesto Cauliflower Gnocchi
Crispy on the outside, tender on the inside cauliflower gnocchi tossed in pesto
- 1 tbsp butter or olive oil
- 1 package cauliflower gnocchi
- 2-3 tbsp pesto
- salt and freshly ground pepper to taste
- soft/medium boiled eggs if desired
In a non-stick skillet, heat up the butter or oil over medium high heat. Add the gnocchi, frozen from the bag, and fry until golden brown and crispy, flipping once, about 2-3 minutes per side.
Remove from the pan from the heat and toss quickly with the pesto, loosening with a bit of water if needed. Taste and season. Top with halved eggs, if using, and enjoy immediately!