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Spaetzle-Style Gnocchi with Lemon Mustard Cauliflower & Pistachios
2 or 4 Serving Dinner

Spaetzle-Style Gnocchi

with Lemon Mustard Cauliflower & Pistachios

Tags: <600 Calories Soy-Free Chef's Choice Less Prep Low Sodium High Fiber Bone Health
SERVINGS
PREP & COOK TIME
20 min
CALORIES
470
FAT
12g
CARBOHYDRATES
75g
PROTEIN
17g

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INGREDIENTS

  1. 10 oz fresh gnocchi
  2. 6 oz cauliflower florets
  3. 2 tbsp pistachios, roughly chopped
  4. 1 lemon, zested and juiced (divided)
  5. 2 garlic cloves, peeled and minced
  6. 2 tsp red pepper flakes
  7. 2 tsp Dijon mustard
  8. 1 tbsp nutritional yeast
  9. 2 oz teen spinach
  10. 1 tbsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
  15. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: tree nut (pistachio), wheat
Tools: Large nonstick skillet, Large pot
SERVINGS
PREP & COOK TIME
20 min
CALORIES
470
FAT
12g
CARBOHYDRATES
75g
PROTEIN
17g

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INSTRUCTIONS

1
Cook the gnocchi and blanch the cauliflower

Bring large pot of salted water to a boil. Add gnocchi and cauliflower and cook until gnocchi float, 3 to 5 minutes. Reserve ½ cup cooking water and drain gnocchi and cauliflower. (4-serving meal: reserve 1 cup pasta water).

2
Make the pistachio crumble

Heat 1 tbsp olive oil in large nonstick skillet over medium heat. Add pistachios and cook, stirring often, until brown and toasted, 3 to 5 minutes. Using slotted spoon, transfer to small bowl, leaving pistachio oil in skillet. Add lemon zest and pinch of salt and pepper and toss to combine. Set aside. (4-serving meal: use 2 tsp olive oil).

3
Make the cauliflower sauce

Heat skillet with pistachio oil over medium-high heat. Add cauliflower, gnocchi, and a pinch of salt and pepper and cook until browned, 4 to 7 minutes. Add garlic and just ¼ tsp red pepper flakes and cook until fragrant, 30 to 60 seconds. Add mustard, lemon juice, nutritional yeast, reserved pasta water, and a pinch of black pepper. Cook until sauce begins to thicken, 1 to 3 minutes. Remove from heat, add spinach, and toss to combine. (4-serving meal: use ½ tsp red pepper flakes). TIP: Add more red pepper flakes if you prefer more spice.

4
Serve

Divide spaetzle-style gnocchi and lemon mustard cauliflower between bowls and sprinkle with pistachio crumble. Guten appetit!

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