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
Scale
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.
