Cauliflower Gnocchi with Pesto (25 Minutes)

Store-bought cauliflower gnocchi turns into a fast, vibrant dinner when it's pan-seared until the edges crisp and then tossed with garlicky broccoli and a spoonful of pesto. The whole thing comes together in one skillet in about 25 minutes, so it's an easy weeknight option that still feels a little special. A sprinkle of Parmesan and a pinch of red pepper flakes round it out.

Crispy pan-seared cauliflower gnocchi tossed with blanched broccoli and pesto for a fast, veggie-forward weeknight dinner.

Why You'll Love This Recipe

• Fast: ready in about 25 minutes (10 min prep, 15 min cook)
• Simple: 9 everyday ingredients
• Feeds the family: 3 servings
• Light: about 350 calories per serving

Ingredients

• 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)

Instructions

1. Bring a pot of water to a boil and blanch the broccoli for 2 to 3 minutes until just tender, then drain.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat, add the gnocchi, and cook for 5 to 7 minutes, flipping occasionally, until golden and crisp.
3. Add the remaining olive oil, the minced garlic, and the blanched broccoli, and cook for 2 more minutes.
4. Lower the heat and stir in the pesto until the gnocchi and broccoli are evenly coated.
5. Sprinkle with Parmesan, salt, pepper, and red pepper flakes if using, then serve right away.

Cooking Tips

• Pat the gnocchi dry before it hits the pan so it browns instead of steaming.
• Use a wide skillet so the gnocchi has room to crisp in a single layer.
• Stir the pesto in off the heat to keep its color and flavor bright.

Substitutions

• Swap broccoli for cauliflower florets or chopped asparagus.
• No pesto on hand? A drizzle of olive oil with extra garlic and Parmesan makes a simple stand-in.
• Regular potato gnocchi can replace the cauliflower version if you're not watching carbs.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in a skillet over medium-low heat to bring back some crispness; microwaving will soften the gnocchi.

Serving Suggestions

• Finish with extra Parmesan and a crack of black pepper at the table.
• Pair with a simple green salad for a complete meal.
• Add a squeeze of lemon just before serving to brighten the pesto.

Nutrition (per serving)

Nutrient	Amount
Calories	350 kcal

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