Go Back
+ servings
A brown speckled bowl full of homemade crispy & golden cauliflower gnocchi that’s covered with creamy pesto sauce and melted fresh mozzarella cheese. A piece of fresh basil is on top of the gnocchi bake.

Creamy Pesto Cauliflower Gnocchi Bake

Creamy pesto cauliflower gnocchi bake is a quick and easy casserole that’s cheesy and low carb. It’s made using my deliciously healthy arugula pesto sauce.
Course Dinner
Cuisine American, Italian
Keyword casserole, cauliflowergnocchi, easydinner, Lowcarb, pesto
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Author Wine a Little Cook A Lot


  • Cauliflower Gnocchi about 2 cups, recipe in notes
  • 2 tbsp Olive Oil
  • 1 cup Arugula Walnut Pesto recipe in notes
  • ¼ cup Milk or Cream
  • 2 oz. Fresh Mozzarella cut into slices
  • 1/3 cup Shredded Mozzarella


  • Preheat oven to 375 degrees.
  • Heat olive oil over medium high heat in oven-safe pan such as a cast iron. Add cauliflower gnocchi and cook about 2-3 minutes per side until crispy and golden.
  • Add pesto and milk, stir gently to coat the gnocchi.
  • Top with mozzarella cheese and bake for 15-20 minutes until cheese has melted.


For my homemade cauliflower gnocchi recipe click here.
For my homemade pesto recipe click here.