Trader Joe's Gnocchi is one of my absolute favorite things and I always have a pack or two on hand. If you've never had Gnocchi, its a delicious potato pasta that is rolled and cut into pieces. You can boil them for just a few minutes and toss them in vegan butter and herbs, or smother them in sauce or you can toss them with chopped kale, zucchini and sun dried tomatoes like what I did for this recipe. I found so great fresh sun dried tomatoes at my market that super juicy and tender but you can absolutely use the ones in oil. In fact Trader Joe's sells my favorite sun dried tomatoes packed in oil. You can see my list of Trader Joe's Faves here.
1 package of Trader Joe's Gnocchi
1 zucchini chopped
1 bunch of kale cleaned and chopped
1/2 cup of sun dried tomatoes cut
3-4 tbs of extra virgin olive oil
3 garlic cloves
1 fresh lemon
salt and pepper to taste
1 tbs of fresh basil
First bring a large pot of water to a boil. Add in salt and the gnocchi. Cook the gnocchi for about 4-5 minutes. Drain and set aside.
Place a large skillet over medium heat and add in the oil, zucchini and garlic.
Cook while stirring for about 6-7 minutes.
Then add in the kale and continue cooking for an additional 5-6 minutes while stirring occasionally.
Once the kale is tender add in the gnocchi and drizzle with additional olive oil.
Toss the gnocchi and veggies together.
Squeeze on a dash of lemon juice, then add salt and pepper to taste.
Garnish with fresh basil.