This easy dinner is packed with veggies, comes together in 20 minutes, and tastes amazing! See the recipe notes for suggestions on portions when buying ingredients.
Preheat the oven to 425. Put the frozen cauliflower gnocchi on a baking sheet and spread into one single layer. Some of them may be frozen together, which is fine. Spread the shaved Brussels sprouts on another baking sheet, then drizzle with the olive oil and toss to spread it. Sprinkle with salt, if desired.
Bake the gnocchi and Brussels. After 8 - 10 minutes, the Brussels should be done, so go ahead and remove them and flip/stir the gnocchi. Continue baking the gnocchi for another 10 minutes, for a total of 20 minutes.
While the gnocchi and Brussels are baking, boil some water and cook the frozen peas per package instructions.
When the gnocchi are done, add them to a large serving bowl along with the roasted Brussels and cooked peas. Gently mix in the pesto. I haven't listed an amount for the pesto because some people like a little and some like a lot, so eyeball it and add whatever amount looks good to you! Optional: sprinkle with parmesan cheese.
Important Note! It's deceptively easy to eat a full bag of Trader Joe's cauliflower gnocchi. I recommend 1 bag per every 2 people, but it's very possible an adult could eat a full bag. So feel free to double this depending on how many people you have eating.