If you’ve been on the lookout for a dish that’s both comforting and packed with vibrant flavors, let me introduce you to my all-time favorite Cauliflower Gnocchi with Pesto, Spinach, and Nuts Recipe. This delightful meal brings together tender, golden cauliflower gnocchi tossed in fresh, herbaceous pesto, bright spinach leaves that wilt just so, and the satisfying crunch of toasted nuts. It’s a mouthwatering combination that’s surprisingly simple to whip up but feels like a special treat every time you serve it.
Ingredients You’ll Need
Getting the ingredients right is the foundation of this recipe’s success, and luckily, it’s wonderfully straightforward. Each component plays a starring role either in giving the dish its rich texture, vibrant color, or fresh, bold flavor.
- Olive oil: This adds a lovely golden crispness to the cauliflower gnocchi when cooked.
- Cauliflower gnocchi: The star ingredient—light, tender, and a clever low-carb twist on traditional gnocchi.
- Pesto: Bursting with fresh basil, garlic, and pine nuts, pesto gives the dish its bright and herbaceous personality.
- Baby spinach: Provides a pop of vibrant green color and a mild earthy flavor that complements the pesto perfectly.
- Pepitas or walnuts: These add a nutty crunch and a satisfying textural contrast you won’t want to skip.
- Grated parmesan cheese: The finishing touch, lending a salty depth and creamy richness to the dish.
How to Make Cauliflower Gnocchi with Pesto, Spinach, and Nuts Recipe
Step 1: Crisp the Cauliflower Gnocchi
Start by heating olive oil in a large frying pan over medium-high heat. Once the oil shimmers with readiness, add the cauliflower gnocchi in a single layer. Let them cook undisturbed for around 3 minutes until the bottoms turn a gorgeous golden brown. Then, carefully flip each gnocchi to cook the other side for 2 to 3 minutes. This step gives your dish that perfect balance of crispy exterior and soft center, a texture everyone will adore.
Step 2: Stir in the Pesto
With the gnocchi perfectly crisped, turn off the heat and spoon in the pesto. Gently stir to coat every bite of gnocchi with that vibrant, aromatic green sauce. The warmth from the gnocchi helps the pesto release all its fresh flavors, creating a nice, luscious coating.
Step 3: Wilt in the Spinach
Next, add the baby spinach right into the pan and fold it through the gnocchi and pesto mixture. Because the pan is still warm, the spinach will wilt quickly, adding a lovely bright color and a tender, leafy contrast without overpowering the other flavors.
Step 4: Plate and Top with Nuts and Parmesan
Time to bring it all together! Spoon the gnocchi, pesto, and spinach onto plates. Then sprinkle generously with your choice of crunchy pepitas or walnuts and finish with a dusting of grated parmesan cheese. The nuts add a delightful crunch, while the parmesan adds a savory, cheesy finish that elevates every forkful.
How to Serve Cauliflower Gnocchi with Pesto, Spinach, and Nuts Recipe
Garnishes
For a little extra flair, try adding fresh basil leaves or a light drizzle of extra virgin olive oil just before serving. A few lemon zest shavings can also brighten the dish beautifully and bring a hint of fresh citrus that pairs wonderfully with the pesto.
Side Dishes
This dish stands strong on its own but pairs wonderfully with a crisp green salad or a light tomato and cucumber salad to add refreshing crunch. If you’re in the mood for something heartier, garlic bread or roasted vegetables make lovely companions.
Creative Ways to Present
Serve the gnocchi in a rustic bowl layered with edible flowers or microgreens for a charming presentation. You can also present it alongside a glass of chilled white wine or sparkling water with a lemon twist, turning a simple meal into a cozy mini celebration.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Cauliflower Gnocchi with Pesto, Spinach, and Nuts Recipe store beautifully in an airtight container in the fridge for up to two days. The flavors tend to meld even more, making it just as delicious the next day.
Freezing
If you want to save some for later, freeze the gnocchi and pesto mixture separately before combining with spinach and nuts, which don’t freeze as well. Frozen gnocchi keep for about a month and thaw quickly before reheating.
Reheating
To reheat, use a skillet over medium heat and add a splash of olive oil. Toss in the leftovers until heated through and crisp again. Add fresh spinach at the end to wilt or re-steam so it stays bright and tender.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! While homemade pesto shines, a good-quality store-bought pesto works well and saves time in the kitchen without sacrificing flavor.
Is cauliflower gnocchi gluten-free?
Most cauliflower gnocchi options are gluten-free, but it’s best to check the packaging to be sure. This makes the recipe a great alternative for those avoiding gluten.
Can I use another type of leafy green instead of spinach?
Yes! Baby kale or Swiss chard are excellent alternatives and will hold up well when wilted, adding slightly different textures and flavors.
What nuts work best in this recipe?
Pepitas and walnuts are fantastic for their flavor and crunch, but pine nuts or toasted almonds can be delicious substitutes to mix things up.
How can I make this recipe vegan?
Simply replace parmesan with a vegan cheese alternative or nutritional yeast and double-check your pesto is free from cheese. This keeps it flavorful and plant-based.
Final Thoughts
I hope you’re as excited as I am to dive into this Cauliflower Gnocchi with Pesto, Spinach, and Nuts Recipe. It’s truly one of those dishes that feels both indulgent and wholesome, perfect for any night you want to treat yourself without a ton of fuss. Give it a try, and I promise it’ll become a favorite quick meal in your rotation.
Print
Cauliflower Gnocchi with Pesto, Spinach, and Nuts Recipe
- Prep Time: 3 minutes
- Cook Time: 6 minutes
- Total Time: 9 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Low Fat
Description
This light and flavorful cauliflower gnocchi with pesto is a quick and delicious meal perfect for busy weeknights. The recipe features crispy pan-fried cauliflower gnocchi, vibrant pesto sauce, tender baby spinach, crunchy pepitas or walnuts, and a sprinkle of grated Parmesan cheese for a satisfying and nutritious dish.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 package cauliflower gnocchi (about 12 ounces)
- 3 tablespoons pesto
- 2 cups baby spinach
- 2 tablespoons pepitas or walnuts
- 2 tablespoons grated Parmesan cheese
Instructions
- Heat the oil: Heat the olive oil in a large frying pan over medium-high heat until hot and shimmering.
- Cook the gnocchi: Add the cauliflower gnocchi to the pan and cook for 3 minutes, allowing one side to brown and become crispy. Flip the gnocchi and cook for an additional 2 to 3 minutes until golden and heated through.
- Add pesto: Turn off the heat and stir in the pesto sauce, coating the gnocchi evenly.
- Wilt the spinach: Add the baby spinach to the pan and stir gently until the spinach is just wilted.
- Serve: Plate the gnocchi mixture and top with pepitas or walnuts and grated Parmesan cheese for added texture and flavor.
Notes
- You can substitute walnuts with other nuts like pine nuts or almonds, depending on your preference.
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- Cook the gnocchi without overcrowding the pan to ensure crispiness on all sides.
- Use store-bought pesto for convenience or make your own for a fresher taste.
