This light and flavorful cauliflower gnocchi with pesto is one of my favorite quick weeknight meals. I love how it delivers all the comfort of traditional gnocchi while being gluten-free, low in carbs, and loaded with fresh flavor. The combination of golden pan-fried cauliflower gnocchi, tender broccoli florets, and aromatic pesto creates a dish that feels indulgent yet wholesome.
Why You’ll Love This Recipe
I like how simple and satisfying this recipe is. It takes only 25 minutes from start to finish, making it perfect for busy evenings. The cauliflower gnocchi cooks up beautifully crisp on the outside and soft on the inside, while the pesto adds a bright, herby kick. I often make it with store-bought gnocchi for convenience, but homemade works just as well. It’s light, nutrient-rich, and still comforting enough to feel like a treat.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 package cauliflower gnocchi
1 cup broccoli florets
2 tbsp olive oil
1/4 cup pesto sauce
2 tbsp grated Parmesan cheese (optional)
1/2 tsp salt
1/4 tsp black pepper
1 clove garlic, minced
1/4 tsp red pepper flakes (optional)
Directions
I start by bringing a pot of water to a boil and blanching the broccoli florets for about 2–3 minutes until they’re tender. Then I drain them and set them aside.
In a large skillet, I heat 1 tablespoon of olive oil over medium heat. I add the cauliflower gnocchi and sauté it for 5–7 minutes, flipping occasionally until it’s golden and crispy.
I add the remaining tablespoon of olive oil along with the minced garlic and blanched broccoli. I cook this mixture for another 2 minutes.
I reduce the heat to low and stir in the pesto, coating the gnocchi and broccoli evenly.
Finally, I season everything with salt, black pepper, and red pepper flakes. I sprinkle some Parmesan cheese on top and serve immediately.
Servings And Timing
This recipe serves 3 people and takes about 25 minutes in total—10 minutes of prep and 15 minutes of cooking. Each serving has roughly 350 calories, making it a balanced and satisfying meal.
Variations
I like experimenting with different twists on this dish:
For a creamy version, I stir in a splash of heavy cream or cashew cream.
To keep it vegan, I use dairy-free pesto and skip the Parmesan.
When I want some heat, I add extra chili flakes or drizzle a bit of hot honey.
For extra texture and nutrition, I mix in roasted cherry tomatoes, spinach, or mushrooms.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer to use a skillet over medium heat for a few minutes to keep the gnocchi crisp. If I’m in a hurry, I use the microwave, but I drizzle a bit of olive oil first to keep everything from drying out.
FAQs
Can I use homemade cauliflower gnocchi instead of store-bought?
Yes, homemade gnocchi works perfectly. I just make sure to cook it according to the recipe instructions before pan-frying.
What can I use instead of pesto?
When I don’t have pesto on hand, I like using a light garlic butter sauce or a simple olive oil and herb mixture.
Can I add protein to this dish?
Absolutely. I often add grilled chicken, shrimp, or tofu for extra protein and heartiness.
How can I make this dish spicier?
I increase the red pepper flakes or add a drizzle of chili oil for a more intense kick.
Can I make this ahead of time?
Yes, I sometimes prepare the gnocchi and broccoli in advance and store them separately. When I’m ready to serve, I quickly reheat them in a pan with pesto for a freshly made taste.
Conclusion
I love how this cauliflower gnocchi with pesto transforms a few simple ingredients into a meal that feels both comforting and healthy. It’s a quick, satisfying option for busy nights, and I can easily adapt it with different sauces or add-ins. Every bite is full of flavor, and it never fails to impress at the table.
Healthy Cauliflower Gnocchi With Pesto combines golden‑pan‑fried cauliflower‑based gnocchi, tender broccoli florets, and aromatic basil pesto for a quick, flavorful weeknight meal that delivers comfort without heavy carbs.
Ingredients
1 package cauliflower gnocchi
1 cup broccoli florets
2 tbsp olive oil
¼ cup pesto sauce
2 tbsp grated Parmesan cheese (optional)
½ tsp salt
¼ tsp black pepper
1 clove garlic, minced
¼ tsp red pepper flakes (optional)
Instructions
Bring a pot of water to a boil. Blanch broccoli florets for about 2–3 minutes until just tender. Drain and set aside.
In a large skillet, heat 1 tbsp olive oil over medium heat. Add cauliflower gnocchi and sauté 5–7 minutes, flipping occasionally, until golden and crisp on the outside.
Add remaining 1 tbsp olive oil, minced garlic and the blanched broccoli. Sauté another 2 minutes.
Reduce heat to low. Stir in the pesto until everything is evenly coated.
Season with salt, black pepper and red pepper flakes (if using). Sprinkle Parmesan on top if using. Serve immediately.
Notes
For additional creaminess, stir in a splash of heavy cream or cashew cream just before serving.
To keep it vegan, use a dairy‑free pesto and skip the Parmesan cheese.
Add a spicy twist with extra red pepper flakes or a drizzle of chili oil.
Boost the vegetable content by adding roasted cherry tomatoes, spinach, or mushrooms.
