Prepare pea pesto either fresh or ahead of time and keep in your refrigerator or freezer.

Prepare cauliflower gnocchi as directed above in the blog post, not the bag. :)

In a separate pan, sauté 2 cups of spinach with a drizzle of extra virgin olive oil. Once spinach is cooked down, add shrimp to your pan and cook until pink.

Prepare peas in your microwave or on the stovetop. Add them to the spinach mixture once cooked.

Add 1/3 cup pesto to your gnocchi once it is almost finished cooking. (about 2-3 minutes left)

Stir in spinach, shrimp and peas with the gnocchi/pesto mixture. Serve and top with parmesan or cheese of choice!