Recently I posted a recipe for pesto shrimp pizza. It was so good that I was inspired to use the pesto/shrimp combo in another way.
If you haven’t tried cauliflower gnocchi yet, it’s time to get on board! The first time I tried it, I wasn’t a fan because I added water per the directions. Big mistake. It was soggy and didn’t have good flavor.
Next time, I sauteed the gnocchi in olive oil, and it was delicious! I’ve made several recipes with the gnocchi already and will be posting more in the future!
1/4 green bell pepper (can use any color pepper you prefer), chopped
5-7 small white mushrooms (or 2-3 large ones), chopped
3 large raw shrimp (I used the Argentine shrimp from Trader Joe’s)
2 tbsp. pesto
1 tsp. minced garlic
1/4 cup shredded parmesan cheese
6 oz. cauliflower gnocchi (I used 1/2 bag of the cauliflower gnocchi from Trader Joe’s)
One large portion (use 1/3 bag of cauliflower gnocchi for a smaller portion)
Heat olive oil in a small skillet. Add veggies and sautee until soft, about 5-7 minutes.
Add garlic and shrimp and cook 30 seconds to 1 minute. You want the shrimp to be fully cooked but not rubbery!While the veggies are cooking, in a large skillet, heat olive oil and add the gnocchi. Cook until fully heated and crispy, about 7-10 minutes. Add pesto, veggies, and shrimp, and cook until heated through. Turn off heat and stir in parmesan cheese. Serve immediately!