Sun Dried Tomato Pesto Cauliflower Gnocchi with Shrimp

Sun Dried Tomato Pesto Cauliflower Gnocchi with Shrimp

Recipe by Anna Lueters

Serves 2-3 

  • 1/2 bag of Trader Joe's Cauliflower Gnocchi
  • 1 cup small-medium sized shrimp
  • 1/4 cup almond milk (unsweetened)
  • fresh basil, parmesan and red pepper flakes for serving
  • 1/4 cup pesto (see recipe below)
Pesto Ingredients 
  • 8.5 oz of jarred sun dried tomatoes, including the oil
  • 3/4 cup of canned diced tomatoes
  • 3 tablespoons sunflower seeds (preferably roasted and unsalted)
  • 6-8 basil leaves, torn up
  • 2 garlic cloves (about 1 tablespoon) cut into slices
  • 2 tablespoons fresh parmesan, shredded


  1. Pesto Instructions: Add all Pesto ingredients to a food processor and mix until it's evenly combined and chopped.
  2. Start by pan searing the cauli gnocchi over medium heat in a dry pan. Once they defrost and begin to turn golden, add in the tomato pesto and frozen shrimp and stir to mix.
  3. Once the shrimps are nearly cooked through (2 min) add in the almond milk and stir. Turn the heat down to medium and cover for a few minutes. Stir again, add another splash of almond milk if necessary.
  4. Serve in a bowl or on a plate with fresh parmesan, fresh basil and red pepper flakes!


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