Pesto Chicken Cauliflower Gnocchi with Arugula
Cauliflower Gnocchi from Trader Joes- have you tried it? Lately I have been obsessed! Everytime I make a run to Trader Joes I load up on so many bags because this stuff is GOOD. I eat it plain, toss it with some marinara sauce or in this recipe added chicken and pesto for a quick dinner! It tastes like the real deal but is full of healthy ingredients and super low in calories! I love this dish because I have all of the ingredients in my fridge/pantry 99% of the time! This dinner comes together in less than 30 minutes as well which is why it is a staple at our house! Feel free to switch out the chicken for shrimp or use spinach instead of arugula. This recipe is very adaptable and would be delicious with so many different vegetables that you might need to use up in your fridge! Enjoy!
Pesto Chicken Cauliflower Gnocchi with Arugula
- Prep Time: 10m
- Cook Time: 20m
- Total Time: 30m
- Serves: 2
Ingredients
- 2 pkg Trader Joes Cauliflower Gnocchi
- 1 lb chicken, cut into 1 in pieces
- 1/3 c pesto, homemade or store bought
- 2 c of arugula or spinach
- 1/4 c Grated Pecorino cheese plus more for topping
- Salt and pepper
Instructions
- In a large skill heat 1 tablespoon olive oil and 1 tablespoon ghee over medium high heat.
- Season the chicken cubes with salt and pepper and toss to combine.
- When the oil and ghee are hot and shimmering, add in the chicken. Cook chicken in a even layer until golden brown and cooked through on both sides- about 6- 8 minutes per side.
- When the chicken is done cooking, remove it from the pan onto a plate and add a tablespoon more oil to the pan.
- Pour the frozen gnocchi into the pan and break them up until they are in one single layer- not all on top of each other. Let the gnocchi cook and get crisp on one side before moving them. You really need to let them form a crust or they will not get brown.
- After about 5 minutes, the gnocchi should be ready to flip and sear on the other side.
- When the gnocchi is done you can lower the heat and add the chicken back in the pan along with the pesto, parmesan and arugula. Toss everything to combine so that the pesto is coated on each piece of chicken and gnocchi. The arugula will wilt just a bit but I like it to still be able to hold some shape- about 2 minutes.
- Serve with fresh shaved parmesan on top and enjoy!
xo, Rachel
