Cauliflower Pesto Veggie Gnocchi

And, this does call for white wine - we're lookin' at you, moms.

I could barely taste a difference between this cauliflower gnocchi version and the real thing, which was a pleasant surprise! It held its shape in the skillet and didn't require delicate treatment - which tells you a little something about my cooking style. Of course, anything tastes good when merged with pesto, garlic, and delicious veggies BUT we could tell this gnocchi version is a winner and would do well in a variety of recipes. Something to enjoy in the future, right? If you'd like to give this recipe a try, grab the details below 👇🏼

Cauliflower Gnocchi Tasted Just Like the Real Thing!

I'll be honest - carbohydrates hold a very special place in my heart and the hearts of my taste buds. I understand they can be unhealthy in large quantities, but please note that one of my favorite pre-race traditions as a cross country runner was carbo-loading before meets (let's be real...I was better at the carbo-loading). As someone who has quite a few friends who need to follow a gluten-free diet, I both sympathize with how difficult that can be while also recognizing now is one of the better times to find suitable dietary substitutions. In an effort to cut out some of the calories and boost fiber, we decided to give Trader Joe's frozen cauliflower gnocchi a try.

Recipe

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Melanie Lorick

Cauliflower Pesto Veggie Gnocchi

5 from 1 vote

Cauliflower gnocchi with a twist! Add a little pesto, white wine, and vegetables to make a gluten-free, high fiber meal that tastes much more complex than the time it takes to cook.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 12 ounce Bag cauliflower gnocchi
• 1 tablespoon olive oil
• ⅓ cup white wine
• 1 ½ cup asparagus, cut into 1 inch pieces
• 1 ½ cup mushrooms, rinsed and chopped to desired size We used "white" mushrooms.
• 4 medium garlic cloves, minced
• ½ medium shallot, diced
• 3 tablespoons pesto
• ½ teaspoon salt We used coarse sea salt
• 1 pinch black pepper
• ¼ cup Parmesan cheese, shaved or shredded Use as topping

Equipment

• Non-stick skillet, such as a cast iron

Method

 

1. In a non-stick skillet over medium-high heat, add olive oil and cook garlic and shallot until shallot becomes slightly translucent.
2. Add the white wine and let it cook for about a minute to let the alcohol cook off a bit.
3. If your asparagus is quite thick, add next and allow it to cook before adding other ingredients. However, if your asparagus is small or medium, you can add all ingredients (cauliflower gnocchi, mushrooms, and asparagus) at the same time. Cook for about 10 minutes, or until vegetables are tender, but not too soft.
4. Scoop in the pesto and sprinkle with salt and pepper. Stir to thoroughly incorporate ingredients. Top with Parmesan cheese and serve hot.

Notes

Substitute vegetables, if desired! We've made this dish with green peas and many vegetables would work. Tougher vegetables should be cooked briefly before adding other ingredients like the gnocchi. Enjoy! 

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Next, we look forward to trying the kale gnocchi - maybe I should just rename this space "Fun with Veggies." Don't forget changing "tried and true" recipes to suit new tastes is part of my list for tapping into our creativity during COVID-19. Check out the post here! If you have a favorite gnocchi recipe or substitution, let me know...I would love to hear all about it. Until next time, cheers to your #hearthhealthhappiness!