Pesto Shrimp Cauliflower Gnocchi1 min read

by Darcie
pesto shrimp gnocchi

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!

INGREDIENTS

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)

SERVING SIZE

One large portion (use 1/3 bag of cauliflower gnocchi for a smaller portion)

DIRECTIONS

Heat olive oil in a small skillet. Add veggies and sauté until soft, about 5-7 minutes.

mushrooms and peppersAdd garlic and shrimp and cook 30 seconds to 1 minute. You want the shrimp to be fully cooked but not rubbery!cooked veggiesWhile 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.cooked gnocchi Add pesto, veggies, and shrimp, and cook until heated through. Turn off heat and stir in parmesan cheese. Serve immediately!plated gnocchi

 

IF YOU LIKED THIS POST, CHECK THESE OUT

This website uses cookies to improve your experience. We take it you're ok with this, but you can opt-out if you wish. Accept