Sheet Pan Pesto Baked Cauliflower Gnocchi & Red Shrimp
A creamy layer of pesto over baked cauliflower gnocchi and wild red shrimp, tossed with juicy fresh red cherry tomatoes, easy and delicious!
Servings 3 servings
Calories 541kcal
Ingredients
- 1 lb raw shrimp I used TJ's Argentian Wild Red Shrimp
- 12 ounces cauliflower gnocchi DEFROSTED
- 1 ½ cups cherry tomatoes cut in half
- cooking spray
- 1 tsp garlic salt
- ¾ cup pesto sauce I used TJ's Vegan Cashew Pesto
- 3 tablespoons 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 ¼ cup pesto sauce and one tablespoon parmesan cheese.
Notes
Not only do I prefer the texture of the gnocchi when cooked from defrosted, it is essential in this recipe otherwise your shrimp will overcook.
Nutrition
Calories: 541kcal | Carbohydrates: 26g | Protein: 38g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 389mg | Sodium: 2226mg | Potassium: 283mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1653IU | Vitamin C: 23mg | Calcium: 386mg | Iron: 4mg