Cauliflower Gnocchi

Last full week of school! How is that possible?? Next week they’re off on Monday for Memorial Day, Isla has kindergarten graduation on Wednesday, and Jack’s last day is Thursday.

We had a fun, busy weekend. My sweet friend Crispin is moving to IL with her family next month, so on Friday I headed to a fun girls’ night send-off for her. We had our makeup done, grabbed dinner and then headed to a piano bar. I haven’t gone out in FOREVER and it was so much fun!

On Saturday Isla was supposed to have her last two soccer games, and both were cancelled at the very last minute. As in we were walking out the door at 11:40 for a noon game when we got the email. Womp womp. She got really into playing this season, and the games were so fun to watch. So she pretty bummed. BUT we did end with an undefeated record!

Ok so I finally tried the Trader Joe’s cauliflower gnocchi tonight! I really liked it! I was dubious when I first opened the bag because it smells STRONGLY of cauliflower. Also when I first started cooking, it seemed really slimy/gummy. I followed the pan-fry directions on the package: put the gnocchi in a skillet with 1/4 cup of water, cover and cook over medium for about 8 minutes. Then I removed the lid and let the rest of the water evaporate, drizzled with olive oil, and cooked until the gnocchi started to brown a little bit.

I ended up making a very on-the-fly lemon pesto gnocchi with artichoke hearts, shrimp and tomatoes. It was so easy and SO GOOD.

Once I cooked the gnocchi, I removed it to a bowl and set that aside. Then I added more olive oil to the pan and dumped in probably half a pound of raw, peeled shrimp (I froze the leftover shrimp from last week’s shrimp chowder). Cooked those until they started to turn pink, then added probably a cup of halved grape tomatoes and a couple cloves of minced garlic. Covered and let that all cook for a couple of minutes, until the tomatoes began to soften. Then I added quartered artichoke hearts, the juice of half a large lemon, and 2 big spoonfuls of pesto. Sorry, I just eyeballed everything! Added the gnocchi back to the pan and simmered all of that for just a few minutes.

Topped with toasted pine nuts:

SO GOOD. It’s not the prettiest picture, but trust me- the sauce was amazing. I’m a big fan of the gnocchi too! I’ve read mixed reviews online, but it sounds like pan frying is definitely the way to go. Definitely let them get a little crispy. This recipe made enough for both Brian’s dinner and mine, and there’s an entire serving leftover for lunch tomorrow.

The kids both have end of season soccer parties this week, so we’ll be having burgers with Jack’s crew on Wednesday and pizza with Isla’s on Thursday. The May craziness continues!

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