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Cauliflower Gnocchi with Veggies

Reviewed by Health Coach Carli Webb, MS

Serves 2, Low Carb, Vegetarian, GDRx Veggie Week

  • Brussels sprouts (shredded)(2 cups)
  • Cauliflower gnocchi (1 cup)
  • 1 Zucchini (medium size)
  • 1⁄4 Red onion
  • Vegan pesto (1⁄4 cup)


Rinse produce with water, then dry. Cut both ends off the zucchini, then halve lengthwise, and thinly slice into half moons. Slice the red onion. Add cauliflower gnocchi to a skillet with 1⁄4 cup water, then cover and cook on medium for 6-8 minutes until water is evaporated. Once cooked, add a drizzle of olive oil to the skillet along with the zucchini, shredded Brussels sprouts, and sliced red onion. Saute until gnocchi is lightly browned and veggies are softened, about 5 minutes. Remove from heat, then add vegan pesto and mix together.