Cauliflower Gnocchi with Pesto and Roasted Red Pepper

*This is not a vegan dish due to the Cheese in the Pesto and Grated Parm. You can always substitute a Vegan Pesto to keep the plate dairy-free.
Prep time: min
Cook time: min
Total time: min
Yield: 4 servings


  • 1lb Severino Cauliflower Gnocchi
  • 1lb Severino Basil Pesto
  • 2 Red Bell Peppers
  • Grated Parmigiano Reggiano
  • Fresh Basil
  • Salt & Pepper


  1. Start boiling water
  2. Cut Red Peppers in half and roast on the grill until charred, remove from heat and chop
  3. Once rolling boil add salt to the water then slowly drop in your gnocchi Let gnocchi cook and stir until they begin to float - about 2 minutes Remove from water and add pasta to your plates
  4. Spoon out your fresh pesto right on top over your gnocchi and mix Fold in your chopped red pepper and basil You can use whole basil leaves or chop for an even mix Top with a generous amount of parm Salt & Pepper to taste