Delicious Cauliflower Gnocchi in Pesto Sauce Recipe – Easy

Looking for a delicious low-carb alternative to traditional pasta dishes that doesn’t sacrifice flavor? This Cauliflower Gnocchi in Pesto Sauce Recipe is the perfect solution. Combining the soft, pillowy texture of cauliflower gnocchi with the vibrant flavors of fresh basil pesto, this dish is not only satisfying but also wholesome and easy to prepare.

Whether you’re gluten-free, on a keto or low-carb diet, or simply want a healthy yet indulgent comfort meal, cauliflower gnocchi offers a nutrient-dense option packed with vegetables. When coated in creamy, garlicky pesto sauce, it transforms into a mouthwatering dish that’s both elegant and accessible for weeknight dinners or weekend feasts.

Let’s dive into everything you need to create this vibrant, nutritious, and flavor-packed cauliflower gnocchi meal.

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Nutrition (Per Serving)

• Calories: 280 kcal

• Carbohydrates: 22g

• Protein: 7g

• Fat: 18g

• Fiber: 5g

• Sugar: 2g

• Sodium: 420mg

(Note: Nutrition values may vary slightly based on specific brands used.)

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Prep Time, Active Time, and Total Time

• Prep Time: 10 minutes

• Active Cooking Time: 15 minutes

• Resting Time: 0 minutes

• Total Time: 25 minutes

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Cuisine & Course

• Cuisine: Italian-Inspired

• Course: Main Course, Dinner

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Servings

• Serves: 2–3 people

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Equipment Needed

• Large non-stick skillet or sauté pan

• Spatula or wooden spoon

• Food processor (if making pesto from scratch)

• Measuring cups and spoons

• Serving bowl or plates

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Ingredients

For the Cauliflower Gnocchi (store-bought or homemade):

• 1 package (approx. 12 oz) cauliflower gnocchi (such as Trader Joe’s or homemade)

• 1 tablespoon olive oil or avocado oil

Optional for homemade gnocchi:

• 2 cups cauliflower florets (steamed and mashed)

• ½ cup almond flour

• ¼ cup tapioca flour

• 1 egg

• Salt to taste

For the Pesto Sauce:

• 2 cups fresh basil leaves

• ¼ cup pine nuts or walnuts

• 2–3 cloves garlic

• ½ cup grated Parmesan cheese (or nutritional yeast for vegan option)

• ½ cup olive oil

• Salt and pepper, to taste

• Juice of ½ lemon (optional for brightness)

Optional Add-ins/Toppings:

• Cherry tomatoes (halved and sautéed)

• Fresh baby spinach or arugula

• Extra Parmesan for garnish

• Crushed red pepper flakes for a spicy kick

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Instructions

Step 1: Prepare the Pesto Sauce

1. Add Ingredients to Processor: In a food processor, combine basil leaves, garlic, nuts, and Parmesan cheese. Pulse until finely chopped.

2. Stream in Olive Oil: With the processor running, slowly add the olive oil until smooth and creamy.

3. Season: Add salt, pepper, and lemon juice (if using). Taste and adjust seasoning. Set aside.

Tip: Store any leftover pesto in an airtight container in the refrigerator for up to 5 days, or freeze in ice cube trays for later use.

Step 2: Cook the Cauliflower Gnocchi

1. Heat the Pan: Place a non-stick skillet over medium heat and add olive oil.

2. Add Gnocchi: Place the frozen or fresh gnocchi into the pan in a single layer.

3. Pan-Fry: Cook for 6–8 minutes, flipping occasionally until golden brown and crispy on the outside while soft and pillowy inside. Avoid overcrowding the pan.

4. Optional Sautéed Veggies: If using cherry tomatoes or greens, add them to the pan in the last few minutes of cooking.

Note: If using homemade gnocchi, boil them first until they float (about 2–3 minutes), then pan-fry for texture.

Step 3: Toss Gnocchi in Pesto

1. Turn Off Heat: Once the gnocchi is cooked, reduce heat to low.

2. Add Pesto: Spoon the pesto into the pan with the gnocchi. Stir gently to coat evenly. Add a splash of pasta water or broth if the sauce is too thick.

3. Combine & Warm Through: Cook for 1–2 minutes more to heat everything thoroughly.

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Serving Suggestions

• Serve Hot: Plate the gnocchi immediately and garnish with extra cheese, fresh basil, or a drizzle of olive oil.

• Pair With: A simple arugula salad, roasted vegetables, or a glass of dry white wine (such as Sauvignon Blanc).

• Make it a Meal: Add sautéed mushrooms, grilled chicken, or chickpeas for extra protein.

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Why You’ll Love This Recipe

• Healthy and Light: Made with vegetables, healthy fats, and minimal carbs.

• Quick and Easy: On the table in under 30 minutes.

• Customizable: Easily adaptable to be vegan, nut-free, or dairy-free.

• Family-Friendly: A great way to sneak veggies into a meal that kids will love.

• Meal-Prep Friendly: Make pesto and gnocchi ahead of time for an even faster dinner.

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Tips and Variations

• Vegan Option: Use vegan cheese or nutritional yeast in the pesto.

• Nut-Free: Substitute sunflower seeds or pumpkin seeds for the pine nuts.

• Extra Creamy: Add a spoonful of Greek yogurt or cream cheese to the pesto for a richer sauce.

• Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove.

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Conclusion

This Cauliflower Gnocchi in Pesto Sauce Recipe is a wholesome and flavorful twist on a traditional Italian favorite. Perfect for busy weeknights or casual entertaining, it combines nutrition with indulgent flavor and texture. By using cauliflower gnocchi, you get the comfort of pasta without the heaviness, and the homemade (or store-bought) pesto brings it all together with a fresh, herbaceous punch. Give it a try and enjoy a dinner that tastes like a treat—but feels like a smart, healthy choice.