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
Scale
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.
