Description
Creamy pesto gnocchi tossed with sauteed spinach, shrimp, and peas. A quick, satisfying weeknight meal.
Ingredients
Units
Scale
- 1 medium head cauliflower
- 3/4 cup all-purpose flour
- 1 egg
- 1/4 cup grated Parmesan
- salt
- black pepper
- 1/2 cup peas
- fresh basil or parsley
- 1 garlic clove
- 1/3 cup olive oil
- 30 small shrimp
- 2 cups spinach
- extra Parmesan for serving
Instructions
- Boil cauliflower until tender, drain, and squeeze out excess moisture.
- Blend cauliflower with egg, Parmesan, salt, and pepper until smooth.
- Mix in flour to form a soft dough.
- Roll dough into ropes and cut into gnocchi.
- Boil gnocchi until they float; remove and set aside.
- Blend peas, herbs, garlic, olive oil, Parmesan, and salt into pesto.
- Sauté spinach in olive oil, then add shrimp and cook until just done.
- Add gnocchi and pesto to the pan and toss gently.
- Serve topped with grated Parmesan.
Notes
- Remove as much moisture as possible from the cauliflower.
- Add flour gradually to avoid dense gnocchi.
- Shrimp cook quickly; avoid overcooking.
- Gnocchi can be frozen after shaping.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Trans Fat: 0g
- Carbohydrates: 50
- Fiber: 5
- Protein: 25
- Cholesterol: 100