Cauliflower Gnocchi with Pea Pesto

Cauliflower gnocchi has become shorthand for “weeknight healthy,” but most versions rely on freezer bags. Making it from scratch isn’t difficult, it just takes a little bit of patience and a willingness to treat cauliflower like an ingredient rather than a substitute. The result is lighter than potato gnocchi, tender without being mushy, and sturdy enough to take on sauce.

Here, the gnocchi are paired with a fast pea pesto, sautéed shrimp, and a handful of spinach that wilts down into the pan. It’s delicious, healthy and it looks gorgeous too!

How to Make Cauliflower Gnocchi

1. Cook and Dry the Cauliflower

Bring a large pot of salted water to a boil. Add the cauliflower florets and cook until completely tender, about 12–15 minutes. Drain well, then spread the cauliflower on a clean kitchen towel. Let steam off for a few minutes, then squeeze firmly to remove as much moisture as possible. This step matters.

2. Make the Gnocchi Dough

Transfer the cauliflower to a food processor and pulse until smooth. Add the egg, Parmesan, salt, and pepper, and pulse again. Transfer to a bowl and fold in the flour, starting with ¾ cup. The dough should be soft but workable. Add more flour only if it’s too sticky to handle.

3. Shape the Gnocchi

Turn the dough out onto a lightly floured surface. Divide into portions and roll each into a rope about ¾-inch thick. Cut into bite-sized pieces. Set aside on a floured tray.

4. Cook the Gnocchi

Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches. When they float to the surface, cook for 30 seconds more, then remove with a slotted spoon. Set aside.

5. Make the Pea Pesto

Bring a small pot of water to a boil and cook the peas for 1–2 minutes, just until tender. Drain and transfer to a blender or food processor. Add basil, garlic, olive oil, Parmesan, and salt. Blend until smooth. Set aside.

6. Cook the Shrimp and Spinach

Heat olive oil in a large skillet over medium heat. Add spinach and cook until just wilted. Add shrimp and cook for 2–3 minutes per side, until pink and opaque. Add peas (if using separately) and warm through.

7. Bring Everything Together

Add the cooked gnocchi to the skillet along with the pea pesto. Toss gently to coat. Adjust seasoning as needed.

8. Serve

Divide among bowls and finish with freshly grated Parmesan.

Recipe Notes

Removing moisture from the cauliflower is the key to workable gnocchi. Take your time.

If the dough feels too soft, chill it for 10 minutes before shaping.

Shrimp cook quickly; remove them from the heat as soon as they turn opaque.

FAQ

Can I make the gnocchi ahead of time?
Yes. Shape them and refrigerate for up to 12 hours, or freeze on a tray and transfer to a bag once solid.

Can I skip the egg?
The egg helps bind the dough. Without it, the gnocchi will be more delicate and harder to handle.

What can I substitute for shrimp?
Scallops or pan-fried mushrooms work well, depending on whether you want seafood or not.