A creamy layer of pesto over baked cauliflower gnocchi and wild red shrimp, tossed with juicy fresh red cherry tomatoes, easy and delicious!
You guys, I’ve been reunited with my beloved Trader Joe’s, if only briefly the union was BLISS.
Well, not bliss to my wallet, my bill was $$$, and my shopping cart was OVERFLOWING. Who cares, though, because I have four packs of cauliflower gnocchi to make this new recipe and my old stand by Sheet Pan Baked Cauliflower Gnocchi & Sausage recipe on repeat.
Plus, I got everything to make all my favorite recipes on my Healthy Trader Joe’s Meal Plan and shopping list, and then some. So, I’m a happy girl.
It’s weird standing in line at the grocery store.
It’s weird seeing everyone wearing masks.
It’s hard to see past next week, much less next month.
Having all my Trader Joe’s Pantry staples is one small comfort in a world of continually changing uncomfortableness. That and zoom happy hour with my besties. It’s the little things that make a big difference.
Anyways, have you tried TJ’s Wild Argentian Red Shrimp? It’s bizarre. It looks red when it’s raw, so it’s a bit difficult to know when it’s cooked because it doesn’t change color. Interesting right?
The shrimp had a pleasant lobster-like taste to them that was just a bit sweeter but not overwhelmingly different. It paired beautifully with the pop of flavor the pesto sauce brings. When I had to be dairy-free, I fell in love with Trader Joe’s Cashew Pesto in their vegan section. Even though I’m not dairy-free now, I still use it, but you can use whatever pesto you want!
Shrimp bakes quick, so for this recipe, you’ll start baking the DEFROSTED cauliflower gnocchi FIRST. This is MUY IMPORTANTE! Trader Joe’s Cauliflower Gnocchi turns into a glob ball if it isn’t defrosted before cooking. They should change their package directions, but alas, now you know. DEFROST FIRST!
If you do, you’ll enjoy crispy deliciousness, as you see below.
While you are at it, defrost the shrimp too, it will help things move along faster.
When you bake your shrimp and gnocchi, you could also choose to drizzle your cherry tomato halves and bake them too. However, I love the juicy fresh tasting of raw cherry tomatoes. I don’t love them when they get baked, which is why I didn’t. You TOTALLY could, though! If you like warm roasted tomatoes, go for it. Add them to another sheet pan and drizzle with oil, bake for 10 minutes until the desired level of roasting is achieved. Then add them to the meal like normal. Or skip the roasting as I did if you prefer the flavor of fresh tomatoes, it’s up to you!
Sheet Pan Pesto Baked Cauliflower Gnocchi & Red Shrimp
Ingredients
- 1 lb raw shrimp I used TJ's Argentian Wild Red Shrimp
- 12 ounces cauliflower gnocchi DEFROSTED
- 1.5 cups cherry tomatoes cut in half
- cooking spray
- 1 tsp garlic salt
- 3/4 cup pesto sauce I used TJ's Vegan Cashew Pesto
- 3 tbsp parmesan cheese (optional - omit for dairy-free_
Instructions
- Preheat oven to 400F and line a baking sheet with aluminum foil. Spray with cooking oil.
- Spread DEFROSTED cauliflower gnocchi accross baking sheet evenly. Spray the top of the gnocchi with cooking spray, sprinkle with garlic salt.
- Bake for 15 minutes and then remove the pan from the oven and toss the gnocchi individually (using a spatula to turn each one, so they don't stick.) Add the shrimp to one side of the pan in an individual layer (spray with cooking oil if needed) and bake an additional 15 minutes.
- Divide mixture evenly among three servings and top each one with 1/4 cup pesto sauce and one tablespoon parmesan cheese.
Nutrition
I wanted to like this so badly. I think it might be a personal problem though bc the gnocchi just wasn’t it ugh!