CHERRY TOMATO SAUCE OVER CAULIFLOWER GNOCCHI
INGREDIENTS1 large basket of mixed-color cherry tomatoes, rinsed and dried
3 cloves of garlic, finely diced
½ shallot, finely diced
Handful of fresh basil
2 Tbsp olive oil
½ cup parmesan, grated (sub plant-based cheese)
JF Spicy Salt
2 bags cauliflower gnocchi (I like Trader Joe’s)
Preheat oven 375°. Place gnocchi on parchment lined baking sheet. Drizzle with olive oil and toss to coat. Make sure there is space in between each gnocchi. Bake for about 20-30 minute, until brown and crisp. Toss about halfway through.
Drizzle olive oil onto warm sauté pan. Add garlic and shallots. Cook until aromatic making sure not to burn the garlic. Add tomatoes, cooking them down until they burst open. Add 3 basil leaves. Once nearly all have burst remove basil leaves and set aside. Season with JF Spicy Salt and black pepper.
Remove gnocchi from the oven and top with shaved parmesan and fresh cracked black pepper. Transfer your portions to bowls and serve with sauce, more cheese and torn basil. Finish with JF Spicy Salt.