Description
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop / Pan‑Fry
- Cuisine: Italian‑inspired
Nutrition
- Serving Size: 1 of 3 servings
- Calories: ≈350 kcal
- Sugar: ≈4 g
- Sodium: ≈500 mg
- Fat: ≈20 g
- Saturated Fat: ≈4 g
- Unsaturated Fat: ≈14 g
- Trans Fat: 0 g
- Carbohydrates: ≈30 g
- Fiber: ≈5 g
- Protein: ≈10 g
- Cholesterol: ≈10 mg
