Soft and fluffy gnocchi made from cauliflower, sautéed in a creamy dairy-free sauce with hearty mushrooms and kale. The perfect low-carb weeknight dinner. Ready in less than 25 minutes, gluten-free and absolutely DELICIOUS!!!!

Okay, so here I am trying out the famous Trader Joes’ Cauliflower Gnocchi. Now, I was not asked by them to promote it in any way just so you know. I simply decided that I had to see what all of the hype was about (good hype).

I believe I have cracked the code on the best way to make it!

It was super easy to prepare and delicious. It did need a little doctoring up so I created this incredible Creamy Cauliflower Gnocchi with Mushrooms and Kale. This was sooo easy you guys and it tastes like I was slaving over the stove all day! The flavor is INSANE!

I really spent like less than 25 minutes and it is quite possibly the BEST thing I have made, like ever! I am not kidding! Thanks to the folks at Trader Joe’s for creating a product that is made from whole foods, affordable and so GOOD! I am clapping!!!!

What is Gnocchi?

Gnocchi (GNYOK-Kee) is a traditional Italian potato based pasta-esk dish that is typically made with potato and flour, boiled and then pan seared and finished in some kind of sauce. The “potato-like” pasta is just like soft little pillows of potato with crispy bottoms nestled in sauce and cheese, oh my!

The difference with this version is that it is made with 75% cauliflower, cassava flour, potato starch, olive oil and sea salt. The use of these ingredients not only makes it gluten-free but also lower in fat and calories. YIPPEEE!!! Bonus, it’s super affordable costing around $3 and is now available in most Trader Joe’s stores.

How many carbs are in cauliflower gnocchi?

This Trader Joes Cauliflower gnocchi only has 22 grams of carbs per serving! Whereas traditional potato gnocchi has about 44 grams of carbs. So this is a perfect lower-carb option. Plus it is absolutely delicious!!!!

Where can you buy cauliflower gnocchi?

I obviously bought the cauliflower gnocchi I used from Trader Joe’s. I have not seen it anywhere else yet but if any of you find it somewhere else please let me know. Here is a recipe for homemade cauliflower gnocchi in case you are feeling ambitious.

So what ingredients did I use to make this masterpiece?

Just a few simple ingredients in this amazing dish!

• Store-bough cauliflower gnocchi (obvi, I got mine from Trader Joe’s)
• Kale
• Mushrooms
• Onions
• Coconut milk – you can use full-fat or reduced fat but the full-fat is way better
• Garlic
• Vegetable stock
• Parmesan
• A little vegan butter to bring it all together

Let’s ,make this!!

Start by cooking the gnocchi according to the package directions.

How to cook Trader Joe’s Cauliflower Gnocchi

Now, there are a couple of methods suggested on the package but the preferred way and I agree is to steam it in a pan on the stove then sauté it so the bottoms get nice and crispy brown.

To do this you just add the gnocchi (frozen) to a sauté pan on the stovetop with some water, cover and steam it for about 5-6 minutes. You want all of the water to become absorbed. Then just add a little butter or oil to the pan, turn up the heat to medium-high heat and let those little babies get nice and crispy. This takes about 3-4 minutes. Season the gnocchi with salt and pepper and set it aside while you prepare the rest of the ingredients.

Next, just sauté the onions, garlic and mushrooms to bring out their flavor. Once the mushrooms start to brown then season with salt and pepper. Then pour in the veggie stock and let that all simmer on low for a few minutes. Pour in the coconut milk, stir and let that cook for about 2 more minutes to bring all of that wonderful flavor together. YUM!!!

Add in the cooked gnocchi and sliced kale and let that all simmer for a few minutes until the kale is wilted. Finally, sprinkle in the parmesan cheese to make the sauce super cheesy.

Plate, top with fresh basil or parsley and some more parmesan cheese and you will be in creamy gnocchi heaven!!!!

Could that be any easier? My husband was blown away at how quickly this came together especially since the flavor was A-MAZING!

What do you serve with cauliflower gnocchi?

You could also serve cauliflower gnocchi with traditional tomato sauce or pesto. Just cook the gnocchi as I noted in the recipe and heat up some sauce on the stove, add in the gnocchi, let it simmer for a few minutes and top with fresh herbs and cheese. Super simple, minutes to prepare and absolutely delicious! Of course, I think my recipe has a little bit more flare but if you are feeling like a quicker meal (like you only have 10 minutes) then you could do it this way and it would still be good!

Can you freeze Cauliflower gnocchi?

This Trader Joe’s Cauliflower Gnocchi comes frozen which is awesome! You can just store it in your freezer until ready to use. Love that! Once it’s cooked, I would not recommend freezing it since it has already been frozen (i.e original state) and will just get soggy and not taste as good. Plus, once you make this you will likely want to eat it all, store it in the fridge for later or share it with your beloved.

Creamy Cauliflower Gnocchi - with Mushrooms and Kale

Yield: 3 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Soft and fluffy gnocchi made from cauliflower, sautéed in a creamy dairy-free sauce with hearty mushrooms and kale. The perfect low-carb weeknight dinner. Ready in less than 25 minutes, gluten-free and absolutely DELICIOUS!!!!

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Ingredients

• 1 package store-bought, Trader-Joes Cauliflower Gnocchi
• 2 tablespoons olive oil
• Salt and pepper
• 1/2 cup diced red onion
• 2-3 cloves of garlic, minced (amount of garlic depends on how much you like garlic)
• 1 pint baby bell mushrooms, wiped clean and sliced - see recipe notes for how to clean mushrooms
• 1/3 cup vegetable stock
• 1 tablespoon dried basil or oregano
• 1 cup full fat coconut milk - you can use reduced fat but the sauce will not be as creamy and thick
• 1 cup sliced kale - I used lacinato kale but you could also use spinach or even sliced collard greens
• 1/2 cup freshly grated parmesan cheese
• 1/4 cup freshly chopped parsley or basil

Instructions

Prepare the Cauliflower Gnocchi:

Now, there are a couple of methods suggested on the package but the preferred way and I agree is to steam it in a pan on the stove then sauté it so the bottoms get nice and crispy brown.

1. To do this you just add the gnocchi (frozen) to a sauté pan on the stovetop with some water, cover and steam it for about 5-6 minutes. You want all of the water to become absorbed. Then just add a little butter or oil to the pan, turn up the heat to medium-high heat and let those little babies get nice and crispy. This takes about 3-4 minutes. Season the gnocchi with salt and pepper and set it aside while you prepare the rest of the ingredients.

Make the creamy, veggie filled sauce:

1. Heat up a skillet to medium heat with 1 tablespoon of olive oil. Once the oil is hot, add in the diced red onion, mushrooms and garlic. Let that cook for 4-5 minutes, stirring occasionally until the mushrooms start to get nice and golden brown. Then season with salt and pepper.
2. Pour in the vegetable stock, dried basil or oregano and stir to combine it with the veggies. Season with more salt and pepper. Let that come to a simmer and cook for 2-3 minutes.
3. Next add in the coconut milk and stir it in with all of those deliciously simmered veggies and let that all cook for 2 more minutes.

Put it all together:

1. Add in the cooked gnocchi and stir. Let that all cook for 2 minutes.
2. Finally, stir in the grated parmesan cheese and season with salt and pepper if needed based on taste.

Plate and top with freshly chopped herbs like basil or parsley and more grated parmesan cheese.

Notes

1. To clean the mushrooms: Use a barely damp clean kitchen towel or paper towel to gently rub off any visible dirt. Never run them under water since that will make them rubbery and less flavorful.
2. If you don't have kale then you can use sliced spinach or collard greens.
3. To make this fully vegan skip the parmesan cheese or use vegan nut and seed parmesan cheese.
4. This is best if eaten right away but can be stored in the fridge in an airtight container for up to 2 days. Although it will lose a little bit of flavor but will still be delicious. To reheat: Heat in the microwave on high for 1-2 minutes, top with fresh herbs and parmesan cheese to freshen it up. You could also reheat in a pan on the stovetop.

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 388 Total Fat: 25g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 102mg Sodium: 544mg Carbohydrates: 32g Fiber: 14g Sugar: 8g Protein: 32g