This Trader Joe’s Cauliflower Gnocchi Recipe is perfect for a weeknight – easy, fast, and delicious!
Ever since I posted an abbreviated version of this recipe on Instagram, it’s become clear that you guys love Trader Joe’s Cauliflower Gnocchi just as much as I do! And if you don’t, it’s just because you haven’t tried it yet 😉
I always tell people that cooking nutritious and delicious meals doesn’t have to be too complicated or time-consuming. And yes, this is still true even if you are only cooking for yourself, or you and one other person. The key is to find ingredients that cook quickly and easily. Maybe attempting a recipe with a long grocery list and weird techniques don’t make the most sense on a busy Tuesday night. But pulling a bag of cauliflower gnocchi out of the freezer couldn’t be more convenient!
Not only is this recipe quick and easy, but it’s also gluten-free with way more nutrients than gnocchi made from regular potato (and less heavy!). I also think this is one instance when the cauliflower trend is AWESOME. You might not be on board with cauliflower pizza crusts or cauliflower sauces… but this gnocchi is so freaking good. And this is my favorite recipe to use when I’m craving it on a busy weeknight!
Now on its own, it could be very easy to down the whole bag, so it’s important to be strategic about what you pair it with. Tossing it with butter and parmesan cheese might taste good, but it won’t be as satisfying as you want it to be. But don’t worry! This particular recipe has extra nutrients and vitamins from asparagus and sun-dried tomatoes, and a boost of protein from chicken sausages. I make this for Adam and me to split, or for me to eat for dinner right away and lunch the next day.
How to cook Trader Joe’s Cauliflower Gnocchi
Once you get your bag, you’re going to want to ignore the instructions on the back. Just pretend they aren’t there! Instead, grab a nonstick pan and about a 1/2 tbsp of extra virgin olive oil. I’ll be honest, this pan is technically a nonstick ceramic, but didn’t work as well as my true nonstick pans. (Sure looks pretty for photos though, right? 😜) But the moral of the story is, use whichever pan you have that sticks the least.
Add oil to a large skillet over medium high heat and add the frozen cauliflower gnocchi. You’ll also want to stir pretty regularly instead of leaving them in the same spot while you multitask. If you do that, they’ll stick! Instead, keep moving them around on the pan until they’re a little golden brown on the outside and soft on the inside. It usually takes me about 10 minutes.
You can also air fry or bake them!
If you don’t want to make pan fried gnocchi, there are other ways to cook it! It actually works really well in an air fryer if you have one. Just preheat it to 390 degrees. Lightly grease the basket before adding the gnocchi and cook for 10 minutes.
And lastly, you could also make this a sheet pan dinner! Preheat your oven to 425 degrees and add cauliflower gnocchi (and other veggies!) to a lined baking sheet. Bake for 20 minutes – that’s it! That’s how I made it in this recipe with zucchini and meatballs – one of my favorites!
Other Ingredients To Add
As for the veggies, I always roast a whole bunch of asparagus, but you do not need to add all of that to this particular dinner. We’re big asparagus fans over here, but even so, we rarely add all of it. Just save the extras and add them to another dinner later in the week! Feel free to roast tomatoes with the asparagus, too – otherwise, sun-dried tomatoes give the perfect little punch of sweetness!
I also always use pre-cooked chicken sausages for this particular recipe because I tend to have them on hand most weeks anyway. They are a great item to have in the fridge because you don’t need to cook them all at once.. Just grab one or two, depending on how many people you’re cooking for, and save the rest. Plus, they brown really quickly, and you don’t have to worry about under or overcooking them. Just get ’em a little crispy and that’s it!
Pesto is best-o!
You could definitely toss the gnocchi in a tomato sauce, but I love pesto for this particular recipe. I also recommend making homemade pesto if you can. It’s better. It just is, guys – don’t fight me on this 😉 That being said, if you click through to my recipe and think I’m crazy for using a mortar & pestle, just put all those ingredients in a food processor and call it a day. Or make my Whole30 pesto instead! And don’t forget to freeze whatever you don’t use. For the love of GOD, do not throw any of it away!
Also, store-bought pesto is fine, I’m just teasing you. Do what you gotta do!
Mix it all together and you’ve got dinner!
Have you tried Trader Joe’s Cauliflower Gnocchi yet?
What are your favorite ways to cook it? And what else do you make with yours? I’m working on at least two more recipes featuring these little guys, so let me know if there are any ingredients you’d like me to incorporate!
- 1 bag Trader Joe's Cauliflower Gnocchi
- 1 bunch asparagus
- 2 Trader Joe's chicken sausages
- 1/3 cup sun-dried tomatoes
- 1/2 cup pesto (homemade recipe linked here!)
- salt and pepper
- olive oil spray
- Preheat the oven to 400 degrees.
- Wash and cut the asparagus into bite sized pieces. Toss with olive oil, salt and pepper and spread evenly on a baking sheet lined with parchment paper or tin foil.
- Roast for 20 minutes. Set aside.
- Cut chicken sausage into bite sized pieces.
- Heat a nonstick pan with olive oil and cook the chicken sausage until they are warm and a little crispy on the outsides. Set aside.
- Add a little bit more olive oil to the nonstick pan (or a new/clean one if you prefer). Cook the cauliflower gnocchi in the oil for about 8 minutes over medium high heat. The key is to stir pretty continuously so they don't stick to the pan. Once they are defrosted in the middle and golden on the outside, they are ready.
- Toss the cauliflower gnocchi, asparagus, chicken sausage, and sun dried tomatoes together.
- Add pesto and toss until everything is evenly coated.
- Serve immediately!
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Amount Per Serving: Calories: 689 Total Fat: 42g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 29g Cholesterol: 103mg Sodium: 1025mg Carbohydrates: 48g Fiber: 10g Sugar: 10g Protein: 35g
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