This yummy dinner is a very balanced meal with vegetables, carbs, protein, and healthy fats! The ingredients for this dinner is below, including my pesto sauce recipe that I added on top! I used my air fryer to make the cauliflower gnocchi extra crispy but it can also be cooked on a skillet.
Details
Servings
4 servings
Prep time
15 minutes
Cooking time
30 minutes
Difficulty
Easy
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Ingredients
1 bag cauliflower gnocchi from Trader Joe’s (frozen)
10 oz white mushrooms
12 oz broccoli
4 links Italian Chicken sausage
4-5 tbsp olive oil
2 garlic cloves, minced
- Pesto sauce (1 cup)
2/3 c extra-virgin olive oil
2 c packed fresh basil leaves
3 cloves garlic
1/2 c grated Parmigiano-Reggiano
1/4 c roasted pine nuts
1/8 tsp salt
1/8 tsp pepper
Directions
- Cauliflower gnocchi- microwave for 2 min to defrost, add to air fryer with 1 tbsp olive oil for 10 minutes at 400 degrees (makes it nice & crispy).
- Crumble chicken sausage by cutting it out of the casing & crumbling with your hands. Add to a skillet over medium heat with olive oil and cook for until 165 degrees F (about 15 min).
- Sauté broccoli in a skillet over medium heat with olive oil and garlic until broccoli becomes bright green and tender (about 10-15 min)
- Sauté mushrooms in a skillet over medium heat with olive oil and garlic until mushrooms are tender (5-7 min).
- For pesto sauce: Add pine nuts, basil, & garlic to food processor and pulse until chopped. Add olive oil, cheese, salt, & pepper. Pulse until smooth
- Mix everything together with pesto sauce.
