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.
- 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.Print