Cauliflower Gnocchi with Pesto

Cauliflower Gnocchi with Pesto is a quick, nutritious, and satisfying meal that brings together crispy-on-the-outside, tender-on-the-inside gnocchi with a vibrant, herbaceous pesto sauce. This lighter take on a classic Italian comfort dish is perfect for busy weeknights, offering bold flavor with minimal prep.

Why You’ll Love This Recipe

• Gluten-free and low-carb: Cauliflower gnocchi is a great alternative to traditional pasta
• Ready in 20 minutes: Ideal for a healthy, satisfying weeknight meal
• Crispy and tender: Pan-seared gnocchi delivers the perfect texture
• Customizable: Mix in your favorite vegetables or proteins
• Fresh and flavorful: Pesto adds a rich, herbaceous punch

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• cauliflower gnocchi (frozen or homemade)
• olive oil
• pesto (store-bought or homemade)
• grated Parmesan cheese (optional)
• salt and pepper
• optional: cherry tomatoes, spinach, pine nuts, lemon juice

Directions

1. Cook the gnocchi: Heat olive oil in a nonstick skillet over medium heat. Add frozen cauliflower gnocchi in a single layer. Cook undisturbed for 5–7 minutes until golden, then flip and cook another 5 minutes until crispy and cooked through.
2. Add pesto: Lower the heat and stir in pesto. Toss until gnocchi is evenly coated and heated through, about 2–3 minutes.
3. Season and serve: Add salt and pepper to taste. Serve with Parmesan cheese and optional toppings like fresh cherry tomatoes or a squeeze of lemon juice.

Servings and Timing

• Servings: 2
• Prep time: 5 minutes
• Cook time: 15 minutes
• Total time: 20 minutes

Variations

• Add protein: Try grilled chicken, crispy tofu, or sautéed shrimp
• More vegetables: Stir in spinach, arugula, or mushrooms
• Nut-free pesto: Use seed-based pesto or skip nuts altogether
• Cheesy finish: Add mozzarella or goat cheese for creaminess
• Spicy option: Sprinkle in red pepper flakes or chili oil

Storage/Reheating

• Storage: Keep in an airtight container in the fridge for up to 3 days
• Reheating: Reheat in a skillet with a touch of olive oil to restore crispiness; microwave if short on time, but the texture may soften

FAQs

What is cauliflower gnocchi made of?

It’s usually made from cauliflower, cassava flour, potato starch, and olive oil, creating a gluten-free and lower-carb alternative to traditional gnocchi.

Where can I buy cauliflower gnocchi?

It’s available in the frozen section of many grocery stores, including Trader Joe’s and Whole Foods.

Can I make cauliflower gnocchi from scratch?

Yes. You’ll need cooked cauliflower, flour or a binding agent, and seasoning to form a dough, then shape and boil or pan-fry.

Is cauliflower gnocchi healthier than regular gnocchi?

It’s lower in carbs and calories, especially if you’re avoiding gluten or trying to reduce refined starches.

Can I use homemade pesto?

Absolutely! Homemade pesto brings the freshest flavor. Basil pesto is classic, but kale, spinach, or arugula pestos are also great.

Why is my cauliflower gnocchi mushy?

Overcrowding the pan or using too much liquid can make gnocchi mushy. Cook in a single layer with oil for crisp edges.

Do I need to boil cauliflower gnocchi first?

No. You can pan-fry it straight from frozen—no boiling required.

Can I bake the gnocchi?

Yes. Bake on a lined sheet at 425°F (220°C) for 20–25 minutes, flipping once halfway through.

Is this dish vegan?

It can be made vegan by using a dairy-free pesto and skipping the Parmesan or using a plant-based version.

What pairs well with cauliflower gnocchi and pesto?

A simple green salad, roasted veggies, or grilled protein makes a great pairing.

Conclusion

Cauliflower Gnocchi with Pesto is a perfect example of how healthy eating doesn’t have to mean sacrificing flavor. With its crispy texture, vibrant pesto, and endless variation options, it’s a fast and flexible meal that you’ll come back to again and again. Whether you’re gluten-free, low-carb, or just looking for something new, this dish delivers.

Print