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©2020 by Gluten Free Socialite

*Any information on this blog is not intended to diagnose, treat, cure, or prevent any disease. Readers with any medical concerns or issues should consult with their medical doctor.

Spinach & Pesto Cauliflower Gnocchi

Sautéd gluten-free cauliflower gnocchi with spinach, shredded mozzarella cheese, garlic herb chicken sausage, white mushrooms, kale pesto, and topped with Parmesan cheese.

Serves 1

20 Minutes

  1. Heat a medium size pan with 2 tablespoons of olive oil until warm. Add half a package of Trader Joe's cauliflower gnocchi. Cook gnocchi for 8-10 minutes flipping the gnocchi half way through. Cook each side of the gnocchi is golden brown.

  2. Slice mushrooms and garlic herb chicken sausage and cook in separate pan for 5-6 minutes flipping sausage half way through cooking until golden brown. Add cooked mushroom and sausage to the to gnocchi on the pan. Add in spinach, mozzarella cheese, parmesan cheese, and kale pesto to pan and cook until cheese is melted about one minute.

  3. Serve with additional parmesan cheese sprinkled on top and enjoy.



  • 1/2 a bag of Trader Joes gluten free cauliflower gnocchi

  • 2 tablespoons olive oil

  • 1 garlic herb chicken sausage

  • 5-6 sliced white mushrooms

  • 1/2 contained vegan kale pesto

  • 1/4 cup of mozzarella cheese

  • 1/4 cup of parmesan cheese

  • 1/3 a cup of spinach


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