Sauteed Zucchini + Cauliflower Gnocchi topped with Sundried Tomato Pesto
Look Ma, I’m eating my veggies! After a longgg and delicious week of dumplings, tacos, and chocolate, my body was due for a plant based meal. I sauteed some zucchini with nutritional yeast and olive oil, cooked up some cauliflower gnocchi, and added sundried tomato pesto. This combination was amazing and dinner was ready in 20 minutes!
I peeled and cut my zucchini into 1/2 inch slices and then cut the slices into 4 pieces. I cooked them fast on high heat with a little avocado oil, salt, garlic powder and nutritional yeast. I let them cook for about 5 minutes and then I stirred. *Do not cover – you want any moisture to be released and not be trapped in the pan.* Cook until most have crispy sides. While the zucchini is cooking, heat up a little avocado oil in another pan and add frozen cauliflower gnocchi. Cook until most sides are completely golden. (I heard the air fryer works great for these too) Put in a bowl with the zucchini. Top with pesto! Enjoy!