If you’re after a dish that’s both comforting and delightfully fresh, this Cauliflower Gnocchi with Pesto, Spinach, and Nut Topping Recipe is going to steal a permanent spot in your weeknight dinner rotation. The tender, golden gnocchi combines perfectly with vibrant pesto and baby spinach, bringing a burst of flavor, while the crunchy nut topping adds that satisfying contrast that makes every bite exciting. It’s a wholesome, quick, and colorful meal that tastes like it took hours but comes together in just minutes—trust me, you’re going to love it.
Ingredients You’ll Need
This recipe celebrates simplicity with a handful of ingredients that each play a vital role in building layers of flavor and texture. From the lightness of cauliflower gnocchi to the fresh greenness of spinach and bright herbaceous pesto, every component elevates the dish effortlessly.
- Olive oil: Use good quality olive oil to create a golden sear on the gnocchi and add richness.
- Cauliflower gnocchi: This low-carb alternative brings a tender bite with a subtle nutty flavor that’s perfect for pairing with pesto.
- Pesto: A fresh, fragrant sauce that infuses the dish with basil, garlic, and pine nut goodness.
- Baby spinach: Adds a mild, earthy note and beautiful green color, wilting delicately into the warm gnocchi.
- Pepitas or walnuts: A crunchy topping that delivers a toasted, nutty contrast and that lovely textural pop.
- Grated parmesan cheese: Enhances the dish with a salty, umami bite that ties everything together.
How to Make Cauliflower Gnocchi with Pesto, Spinach, and Nut Topping Recipe
Step 1: Sear the Gnocchi to Perfection
Start by heating olive oil in a large frying pan over medium-high heat. Once the oil shimmers, add the cauliflower gnocchi in a single layer. Let them cook undisturbed for about 3 minutes so one side turns golden and slightly crispy. Then, gently flip each gnocchi piece and continue cooking for another 2 to 3 minutes until they’re beautifully browned and tender all over. This step gives them that irresistible slightly crispy outside while keeping the inside soft.
Step 2: Stir in the Flavorful Pesto
With the gnocchi cooked perfectly, turn off the heat and add the pesto directly to the pan. Stir gently so every little gnocchi is lovingly coated with that vibrant green sauce, infusing it with herbaceous freshness and a touch of garlic and nutty depth. The warmth from the pan helps the pesto meld beautifully.
Step 3: Wilt the Spinach
Next, toss in the baby spinach and stir just until it’s wilted but still bright green. This ensures the spinach retains its lovely texture and color while adding a healthy pop of greens throughout the dish. It’s such an easy way to sneak in some extra nutrients without any fuss.
Step 4: Finish with Nuts and Cheese
Now for the grand finale—plate your gnocchi and sprinkle generously with crunchy pepitas or walnuts and a dusting of grated parmesan cheese. The nuts add a toasty, crunchy sensation that contrasts beautifully with the softness of the gnocchi, while the parmesan introduces a savory richness that brings the entire dish together in perfect harmony.
How to Serve Cauliflower Gnocchi with Pesto, Spinach, and Nut Topping Recipe
Garnishes
To make serving extra special, consider adding fresh basil leaves or a light drizzle of extra virgin olive oil on top. A few extra shavings of parmesan can elevate the look and flavor, while a pinch of red chili flakes will add a subtle kick if you want to spice things up.
Side Dishes
This recipe shines as a main dish but pairs wonderfully with a simple green salad dressed with lemon vinaigrette or a crusty garlic bread to soak up any remaining pesto goodness. For a heartier meal, roasted vegetables like cherry tomatoes or asparagus complement the flavors beautifully.
Creative Ways to Present
Serve this Cauliflower Gnocchi with Pesto, Spinach, and Nut Topping Recipe in shallow bowls to showcase the vibrant green colors contrasted with the golden gnocchi and nutty topping. You can also layer it in glass serving dishes for an elegant take at dinner parties, or dish it onto rustic wooden boards for a casual, inviting vibe.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers—which is rare because it’s so delicious—store them in an airtight container in the refrigerator. Try to consume within 2 days to enjoy the freshest flavors and best texture.
Freezing
This dish is best enjoyed fresh. While cauliflower gnocchi can be frozen before cooking, freezing the fully assembled dish with pesto and spinach is not recommended as the texture of the greens and pesto can change after thawing.
Reheating
Reheat leftovers gently in a skillet over medium-low heat to revive the crispness of the gnocchi and warm the spinach without overcooking it. Avoid the microwave if you want to preserve that texture and flavor balance.
FAQs
Can I make this recipe vegan?
Absolutely! Simply swap the parmesan cheese for a vegan cheese alternative or nutritional yeast to keep that cheesy umami flavor. The rest of the ingredients are naturally vegan-friendly.
What kind of pesto is best for this recipe?
Traditional basil pesto works beautifully here, but you can get creative with sun-dried tomato pesto or even a kale pesto for a slightly different twist. Just make sure it’s fresh and flavorful to complement the gnocchi.
Can I use regular gnocchi instead of cauliflower gnocchi?
Yes, you can use traditional potato gnocchi if you prefer. Cooking times may be slightly different, so watch for when they turn golden and float to the surface if boiling.
How do I get the gnocchi crispy without burning them?
Use a good quality olive oil and keep the heat at medium-high. Avoid overcrowding the pan, so each piece has space to crisp up nicely. Patience is key—let them cook undisturbed before flipping.
Can I add other vegetables to this dish?
Definitely! Sautéed mushrooms, roasted cherry tomatoes, or thinly sliced zucchini would add great flavor and texture. Just add them in step 3 with the spinach so they warm through gently.
Final Thoughts
This Cauliflower Gnocchi with Pesto, Spinach, and Nut Topping Recipe is one of those rare finds that feels indulgent while staying light and fresh. It’s quick, satisfying, and packed with vibrant colors and textures that make it a joy to eat. I hope you give this recipe a try and find yourself reaching for it time and time again—it’s truly a little bowl of happiness.
Print
Cauliflower Gnocchi with Pesto, Spinach, and Nut Topping Recipe
- Prep Time: 3 minutes
- Cook Time: 6 minutes
- Total Time: 9 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
A quick and delicious cauliflower gnocchi dish enhanced with vibrant pesto, fresh baby spinach, crunchy pepitas or walnuts, and sprinkled with grated parmesan cheese for a satisfying and flavorful meal.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 package cauliflower gnocchi
- 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.
- Cook the gnocchi: Add the cauliflower gnocchi to the pan and cook for about 3 minutes until one side is golden brown. Flip the gnocchi and cook for an additional 2 to 3 minutes until browned on the other side as well.
- Add the pesto: Turn off the heat and stir in the pesto thoroughly to coat the gnocchi evenly.
- Wilt the spinach: Add the baby spinach to the pan and stir until it is wilted and incorporated with the gnocchi and pesto.
- Serve and garnish: Transfer the gnocchi mixture to plates and sprinkle with pepitas or walnuts and grated parmesan cheese before serving.
Notes
- Cauliflower gnocchi can usually be found in the frozen section of grocery stores; follow package instructions if different.
- Pesto can be store-bought or homemade for added freshness.
- For nut alternatives, try pine nuts or almonds if preferred.
- This dish is great served immediately for the best texture and flavor.
