Baked Cauliflower Gnocchi with Roasted Pepper and Feta
This creamy, protein-rich Baked Cauliflower Gnocchi combines roasted peppers and tangy feta for a comforting, gluten-free dinner that's ready in just 25 minutes!
Ingredients
- 16 ounces cauliflower gnocchi , dried (in a box) or frozen gnocchi
- 12 ounce jar roasted red bell peppers, drained (or 1 red bell pepper, roasted with avocado oil)
- ½ cup feta cheese
- ¼ cup vegetable broth
- 1 cup cottage cheese, I used low-fat, but any kind works!
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese, optional
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- In a blender, combine drained roasted red pepper, feta, vegetable broth, cottage cheese, garlic, and Italian seasoning and blend until smooth.
- Spread gnocchi out evenly in an 8×8 baking dish (or a baking dish similar in size).
- Pour the roasted red pepper sauce over the gnocchi and gently toss until the gnocchi is completely coated in the sauce.
- (Optional) Sprinkle shredded mozzarella on top of the gnocchi.
- Bake in the oven for approximately 20 minutes, until gnocchi is cooked through (easily pierced with a fork) and mozzarella (if using) is melted and slightly golden brown. Serve immediately.
Notes
Top with Walnut-Crusted Roasted Chickpeas + serve with a side salad!
See Recipe Tips & Tricks for tips on how to serve this to picky eaters!
Calories: 483kcal, Carbohydrates: 54g, Protein: 26g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 64mg, Sodium: 2821mg, Potassium: 299mg, Fiber: 7g, Sugar: 5g, Vitamin A: 1099IU, Vitamin C: 53mg, Calcium: 431mg, Iron: 2mg
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