Cauliflower Gnocchi was one of the highest trending foods on social media (think Instagram, Pinterest and Facebook) in 2018 and one of my highest watched videos on Instagram. The first time I had this, I was blown away with the way cauliflower was used to mimic the starchiness of pasta-based gnocchi. After being diagnosed with a gluten intolerance, I was forced to avoid pasta. Ugh, I know. It was a struggle for years. YEARS.
But the good news is that inventive companies recognize this and are being creative with how to fill in the food gaps for those of us who need some comfort food in our lives. And now this recipe is a weekly menu item requested by my spouse who digs this the most. PS: it’s good leftover too (I’ve been known to eat it cold!)
If you want to watch the full video, check out Nutrition Atlanta on Instagram – I have a story on it that is easier to watch if you’re an Insta junkie like me. Look for the Cauli Gnocchi in my stories and enjoy!
And without further ado, the recipe that will change your weekday…
1 bag of Trader Joe’s Cauliflower Gnocchi
1-3 Tablespoons avocado oil or oil of choice
2-3 Tablespoons water
Fresh or bagged arugula, chopped kale, or green of choice
Vegetables of choice
Add 1-2 tsp avocado oil in a pan and bring to medium heat; spread oil evenly on pan (I used a large stainless steel and find that avocado oil worked better than olive oil).
Add in 1 package of frozen cauliflower gnocchi and sauté for about 5 minutes or until they’re mostly defrosted.
Now add 2 Tablespoons of water to the pan (I just experimented with veggie broth and it was pretty delish) and cover with lid. Steam the gnocchi until ALL the water is evaporated, was approximately 5-6 minutes for me in a large sauté pan.
Remove lid, add 2 more teaspoons of avocado oil and sauté gnocchi again until they are crisp and lightly browned on the outside. I had to scrape up the browned potato flour that was sticking to the pan so it wasn’t always perfect but that doesn’t matter once you add the pesto sauce.
My fave things to serve with the gnocchi is a green leafy sautéed veggie like arugula or kale. I’ve also seen people make a combine of baby kale, mushrooms, zucchini, yellow squash, and onions with a variety of seasonings. I’ve experimented with adding in shelled edamame or some kind of protein (I like tempeh but the hubby will usually add grilled chicken).
I love whipping up a quick carrot green, basil and walnut pesto. Yes, you read that right I use the green carrot tops as a pesto since it’s loaded with heart-healthy potassium. And my back up default sauce is Trader Joe’s vegan kale, cashew & basil pesto! You won’t even know it’s vegan or made with cashews- it’s amazing.
Tag me on social media #NutritionAtlanta if you make this or have any questions!