Soft and fluffy cauliflower gnocchi, sautéed in a creamy dairy-free sauce with hearty mushrooms and spinach. 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).
It did need a little doctoring up so I created this incredible Creamy Cauliflower Gnocchi recipe with Mushrooms and Spinach. This was
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!
What is Gnocchi?
Gnocchi (GNYOK-Kee) is a traditional Italian potato-based pasta-
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 bought the cauliflower gnocchi I used from Trader Joe’s, but you can also find it at Whole Foods or Earthfare. Here is a recipe for homemade cauliflower gnocchi in case you are feeling ambitious.
What ingredients do you need
to make this creamy cauliflower gnocchi?
Just a few simple ingredients in this amazing dish!
- Store-bough cauliflower gnocchi (obvi, I got mine from Trader Joe’s)
- Spinach or kale
- Coconut milk – full fat
- Vegetable stock
- Parmesan – leave this out for vegan option or replace with vegan parmesan cheese
- A little vegan butter to bring it all together
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 the gnocchi
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 and golden brown. This takes about 3-4 minutes.
Season the gnocchi with salt and pepper and set it aside on a parchment paper-lined plate while you prepare the rest of the ingredients.
You want to use a saute pan and not a large pot to cook the gnocchi so it steams then get’s nice and crispy. You can also, bake the gnocchi on a sheet pan in the oven but it will not get as crispy.
Note: I recommend using a nonstick pan to cook the gnocchi. When I used a cast iron pan it stuck to the bottom of the pan.
- 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.
- Add in the spinach and cook for 1-2 minutes, until the spinach is slightly wilted. Then pour in the veggie stock and let that all simmer on low for a few minutes.
- Add in the coconut milk, stir and let that simmer for about 2 more minutes to bring all of that wonderful flavor together. YUM!!!
- Finally, stir in the cooked gnocchi and some parmesan cheese (if using) and let that all marry together for 1-2 minutes.
- Serve warm and top with fresh herbs like chopped basil, chives, or parsley.
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 marinara sauce, 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, and less than 20 minutes to prepare.
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.
- 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 fresh spinach - you could also use kale
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup freshly chopped parsley or basil
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.
- 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:
- 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.
- Add in the spinach and cook until wilted, about 1-2 minutes.
- 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.
- 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:
- Add in the cooked gnocchi and stir. Let that all cook for 2 minutes.
- 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.
- To clean the mushrooms: Use a slightly 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.
- If you don't have spinach then you can use sliced kale or collard greens.
- To make this fully vegan skip the parmesan cheese or use vegan nut and seed parmesan cheese.
- 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