pesto cauliflower gnocchi

 Life is BUSY around here, so the theme for most of my meals has been quick and easy. & you already know who the king of that is *Trader Joe has entered the chat*

This meal took less than 30 minutes from start to finish and was so good. Serves 3!

Macros: 42g c / 18g f / 30g p 

Ingredients:

• 1 container Trader Joe’s Cauliflower Gnocchi

• 3 Chicken Sausages (we used Trader Joe’s brand!)

• 180 g Vegan Kale Pesto from TJ’s

• 30 g Plain Nonfat Greek Yogurt

• 1 tbsp Parmesan (Reduced Fat)

• Coconut Spray Oil

• 2 cup chopped Kale

• 1 cup cherry tomatoes

• 1 Red bell pepper

• 1 tsp olive oil

• Salt and pepper to taste

• 1 cup fat free mozzarella

Directions:

Preheat the oven to 400 degrees.

Cut your tomatoes, peppers, and chicken sausage up, and spread on a pan. Spray with a little coconut oil and then season salt and pepper.

Roast for 15 minutes. You’ll add the kale and put back in for another 10 later!

Scoop your pesto and greek yogurt into a small bowl and mix. Set aside.

Prep your kale by massaging it with a tiny bit of olive oil and salt! Add to your pan after 15 minutes of roasting and add back into the oven for another 10.

Prep the gnocchi. Spread on a pan for your air fryer or toss in the air fryer basket. Lightly spray with cooking oil. Cook 400 F for 13 – 15 minutes.

At this point all of your veggies, chicken sausage, and gnocchi should be ready. Add all ingredients to a bowl, including your pesto mixture and toss until everything is evenly coated.

Serve immediately in 3 portions, top with a little of your favorite mozzarella and enjoy!