Preheat the oven to 350º Fahrenheit. Cover a baking sheet with parchment paper and bake the frozen Cauliflower gnocchi for 12-14 minutes (no oil or spray needed).
Cook your pasta (I used gluten-free penne) according to the instructions.
In the meantime dice the yellow onion and garlic cloves
In a deep dish skillet (preferably one with a lid) gently heat your olive oil and begin to sauté your onions and garlic over medium heat.
After a couple of minutes add the sun-dried tomatoes. Simmer for about 5 minutes.
Add the Trader Joe's Marinated Antipasto tomatoes and the Trader Joe's Vegan Kale, Cashew & Basil Pesto to the onion, garlic, and sun-dried tomato mixture. Continue to simmer for a few minutes until everything is thoroughly heated.
When your pasta is done; drain, rinse, and set aside.
Take your cauliflower gnocchi out of the oven and set aside.
Once the pesto-tomato sauce is thoroughly heated start adding your cooked pasta and gnocchi. Keep your stove on low heat and let it simmer for a couple of minutes.
Time to serve. At this point, you can add some grated Parmesan. And if you'd like to keep the dish vegan, simply skip that step.