This is the perfect weeknight dish based on pantry staples and fresh herbs! You can use cauliflower gnocchi or regular. You can add cheese or not – it’s all up to you.
- 10 sun dried tomatoes
- 1 clove garlic
- 1/2 tsp crushed red pepper
- 6 tbsp olive oil
- 20 salt cured olives, pitted
- 2 tsp fresh thyme
- 1 tbsp rosemary
- 1 package gnocchi
Place all ingredients except gnocchi in a food processor and pulse until chunky and almost smooth.
Cook gnocchi according to package.
Toss with sauce and serve.
I love hummus! Spread it on bread top with some sprouts and I’m one happy lady. It is great as a snack too. This one is pretty light on the fat – and heavy on flavor!
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1/2 c chopped sun-dried tomatoes (not oil-packed)
4 cloves garlic
1/4 c fresh basil leaves
1/4 cgrated Parmesan cheese
2 TBSP olive oil
3/4 – 1 c water
salt and pepper to taste
Grind the garbanzo beans, sun-dried tomatoes, garlic, basil, and Parmesan cheese together in a food processor or blender.
Add about 1/4 c water; grind another 15 seconds. Pour in enough additional reserved liquid, a small amount at a time, and grind; repeat until the consistency is like chunky peanut butter.
Pour in the olive oil; grind for an additional 15 seconds. Season with salt and pepper.
Serves 4 – 6.