cauliflower gnocchi

Trader Joe’s Cauliflower Gnocchi with brown butter sage sauce and crispy prosciutto makes an excellent paleo and gluten-free weeknight meal.

Trader Joe's Cauliflower Gnocchi with Sage Brown Butter (Paleo, GF)

Trader Joe’s Cauliflower Gnocchi (1 packet, frozen)

2.5 tbsp ghee (or butter)

prosciutto (or more if desired)

prigs sage leaves

garlic (about 2 large cloves)

baby spinach (or tatsoi leaves)

salt

Paleo parmesan cheese (optional)

Preheat a large non-stick or well-greased cast iron skillet over medium heat until it feels warm to your palm when placing nearby, about 2-3 inches away, but not to a smoke point.  Add 1 tbsp ghee, swirl the pan around to distribute the butter evenly. As soon as it melts, add the frozen gnocchi.

Pan fry them in a single layer over medium to medium-high heat for about 5 minutes. Do not touch or flip until the bottom is golden brown or the gnocchi will stick to the skillet.

In a separate skillet, pan fry the prosciutto over medium heat in a single layer until crisp on both sides, about 6 minutes total, flip after 3 minutes.

Use a spatula to flip the gnocchi and cook about 5 minutes additional. Toss the skillet every minute or so. Then flip them again to pan roast for about 4 minutes. The gnocchi texture should be crisp outside in golden brown and not soggy. A good way to tell is when they aren’t drenched in butter and each individual gnocchi has a crisp crust. When you gently press it, it should feel a little bouncy. Set them aside in a large serving plate and keep warm.

Add the remaining ghee (1.5 tbsp), as soon as it’s melted, add sage. Pan fry the leaves over medium heat until they are a little crisp, about 2-3 minutes. Move and flip the leaves often with a tong or chopsticks and take care not to over burn them. Fish out the leaves and drain over a paper towel.

Add garlic and spinach to the infused sage butter. Saute over medium-heat and season with two pinches of salt for about 30 seconds or as soon as the spinach wilt a bit. If you saute the spinach too long it will turn watery and dilute the flavor. Set it aside over a plate to let cool.

Before serving,  toss cauliflower gnocchi with spinach and sage, and top with crumbled prosciutto. Sprinkle with paleo parmesan cheese, if using. Serve warm.

Our Lemon Brown Butter Gnocchi looks like a million bucks, but only needs six ingredients and about 35 minutes of your time. We roast frozen cauliflower gnocchi with broccoli until crispy and brown and then toss it all in a lemon-infused brown butter. Garnish with plenty of grated parmesan cheese, serve with a big salad, and call it dinner. 

Lemony Brown Butter Gnocchi

broccoli,

olive oil

unsalted butter

lemon juice

lemon

parmigiano reggiano

Preheat oven to 400 degrees.

Add broccoli to one side of a large sheet pan. Add cauliflower gnocchi to the other side. Drizzle the broccoli with 1 1/2 tablespoons olive oil. Use your hands to coat the broccoli. Drizzle the gnocchi with the remaining tablespoon of olive oil. Use hands to coat the gnocchi in the olive oil. Sprinkle the broccoli with 1/2 teaspoon salt. Toss again. Sprinkle the cauliflower gnocchi with 1/2 teaspoon salt. Toss again.

Spread out the cauliflower gnocchi and broccoli on the sheet pan. Make sure nothing is touching. If needed, use two sheet pans. If the broccoli or cauliflower is too close together, you risk everything steaming instead of roasting. Roast the broccoli and cauliflower for 12-15 minutes or until the broccoli is crisp. Remove the pan from the oven and transfer the brococli to a plate. Flip the gnocchi over and place back in the oven unitl the gnocchi is golden brown and crisp, another 5-10 minutes.

While the broccoli and cauliflower roast, make the brown butter. Add the butter to a large skillet set over a medium-high heat. Once the butter melts and starts to turn brown on the edges, start to swirl the pan. Continue to swirl the pan until the butter turns a deep brown color and smells nutty. Remove from the heat and add lemon juice. Set aside.

When the gnocchi is done roasting, add the broccoli and the cauliflower to the lemon brown butter. Add the lemon zest. Toss to combine. Transfer to two plates and garnish with grated parmesan cheese.

This delicious Cauliflower Gnocchi is made with cauliflower instead of traditional potatoes. No need for a Trader Joe’s run – make them from scratch with just three ingredients!

Cauliflower Gnocchi

cauliflower florets (12 heaping cups from 2 medium heads)

flour

kosher salt (plus

olive oil spray

marinara sauce (jarred

Parmesan cheese for topping (optional)

basil (optional for serving)

Place the cauliflower in a large pot, cover with water (make sure veggies are submerged), and bring to a boil.

Reduce heat to low, cover, and simmer for about 22 minutes, until the cauliflower is very soft. Drain and set aside to cool.

Once cooled, in batches put 1/3 to 1/2 of the cauliflower in a dish towel and squeeze out as much excess water as possible then place in a large bowl. Repeat with the remaining cauliflower until all of it is well drained and squeezed of all liquid so the dough isn’t too sticky.

Add the flour and salt into the bowl with the mashed cauliflower and mix with a fork at first, then using your hands to fold and squeeze everything together into a dough.

Dust a work surface with flour, then separate the dough into 8 equal pieces, about 2 1/2 ounces each. One at a time, roll each ball into a ½-inch-thick rope 10 inches long and set aside. Continue until all the dough is used up.

Next, cut each rope into 13 equal sized (gnocchi-like) pieces, slightly nudging the pieces apart so they’re not touching. You should get about 108 pieces total. If at any point the dough becomes too sticky to work with, add flour to your hands.

In two batches, liberally mist a large a skillet with nonstick oil spray and warm over medium heat. Place half of the gnocchi on the hot skillet (if the pieces stick together just slice them apart in the skillet using the spatula). Do not overcrowd the pan; you’ll need to cook the gnocchi in two batches.

Let the gnocchi sit in the hot pan undisturbed for 2 minutes, then gently flip using a spoon or tongs, being careful not to squish them. Sprinkle salt over the tops and continue to cook for another 2 to 4 minutes or until desired doneness.

Set aside and repeat with remaining gnocchi, then add everything back to the skillet and pour the marinara over everything, give a stir and serve topped with optional grated cheese.

This delicious Cauliflower Gnocchi is made with cauliflower instead of traditional potatoes.


PRINT FULL RECIPE https://www.skinnytaste.com/cauliflower-gnocchi/

Cauliflower Gnocchi Recipe

Three-Ingredient Homemade Cauliflower Gnocchi that is pillowy, crispy, and pairs perfectly with just about any sauce you've got. Easy, healthy-ish, and seriously delicious!

Homemade Cauliflower Gnocchi 

cauliflower

Bring a pot of water to boil over high heat. Add cauliflower and cook for 5-8 minutes, until tender. Drain.

Cauliflower Gnocchi Step 2

Lay cauliflower on a clean towel and allow to cool for 5-10 minutes. Squeeze excess water out of cauliflower. (Squeeze more! We want all that water out.)

Cauliflower Gnocchi Step 3

Place cauliflower in a food processor. Pulse until it makes crumbles. Add flour and salt. Pulse lightly until a soft, sticky dough forms.

Cauliflower Gnocchi Step 4

Place dough on a floured work surface. Cut into 4 sections. Roll each section into a rope. Cut each rope into little gnocchi pieces.

Cauliflower Gnocchi Step 5

Heat a large nonstick skillet over medium heat. Add a swizzle of oil and gnocchi and cook until browned. (You may need to do this in batches, depending on the size of your pan.) Add a splash of water at the end to steam &#8211; this ensures that the gnocchi will finish cooking through the inside.

Heat a large nonstick skillet over medium heat. Add a swizzle of oil and gnocchi and cook until browned.

Cauliflower Gnocchi Step 6

Add your sauce to the pan with the gnocchi. Toss to combine. Mwah!

Cauliflower Gnocchi Step 7

The cauliflower gnocchi was so good!! I had trouble shaping the dough as it was too sticky and soft (most likely because I didn't squeeze out the moisture enough), so they ended up just being random shapes/balls. But overall great recipe!!

I saw this early this morning and couldn’t get it out of my head. I had a bag or frozen cauliflower in the freezer and made these at 10:30am, with a homemade pesto. I ate them at 11am (hello, early lunch? Dinner for brunch. Anything goes these days, I guess.) They turned out amazing! Seriously, how can it be so easy and delicious. Will definitely be adding these to the regular rotation. (I also just fried them, and they were so tender and delicious).

OMG these are the best! I added a bit of grated Parmesan cheese to the dough, and could barely keep the kids from gobbling them all up before the sauce was ready. Thank you!!

I’m currently stuck in lockdown in Ecuador 😑. With no food processor 😭 I have my Vitamix... a dough cutter... potato masher...you think any of those would work to help make the dough?? Thanks for your amazing recipes!!

What an amazing recipe, can't wait to try it!

Made this last night with a vodka sauce (used jarred marinara, a little cream, vodka, and parmesan.) It was seriously yummy. I was told Trader Joe's sells frozen cauliflower gnocchi, but I had a lot of fun making it, so they can keep their frozen pre-made version. Loved this!

Made this last night... it was amazing! Super easy and turned out wonderfully - my family members didn't even know it was made with cauliflower until I told them! It was fun to make as an activity in these quarantine times, and it tasted better than the TJ version (fresher, doughier). So good and easy, and the directions are super clear and it turns out great following them!

Made this today and it was amazing. I made some stilton and parsley pesto to go with it (no basil etc. in the house). My only problem was getting it to stick together. Not sure if my mix was too cold or too hot but I just pinched balls of dough instead of rolling. Either way it worked and was worth it. Thanks from the UK. Your recipes never fail to please.

I just made this for dinner, and served it with the POY vodka tomato sauce. It was really delicious! I would absolutely make this again.

https://www.youtube.com/watch?v=TChOejTxAxc

Three-Ingredient Homemade Cauliflower Gnocchi that is pillowy, crispy, and pairs perfectly with just about any sauce you’ve got. Easy, healthy-ish, and seriously delicious!

Full recipe: https://pinchofyum.com/homemade-cauliflower-gnocchi

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Homemade Cauliflower Gnocchi

This is the easiest way to make super crispy Trader Joe’s cauliflower gnocchi. They are made in an air fryer in just under 15 minutes which makes this a perfect recipe for a weekday dinner.

Crispy Air Fryer Cauliflower Gnocchi

Trader Joe's Cauliflower Gnocchi

Cooking oil spray

https://mediavine-res.cloudinary.com/video/upload/usfxf8sj92fuskdpu1pn.mp4

The most easy and crispy trader joe’s cauliflower gnocchi made in air fryer in just under 15 minutes.

Air Fryer Cauliflower Gnocchi

This homemade cauliflower gnocchi is a copycat version of one of my favorite Trader Joe&#39;s products, ever! It&#39;s such an easy, delicious, and versatile meal. Serve with your favorite pasta sauce, or on it&#39;s own with a protein!

Homemade Cauliflower Gnocchi (Copycat Trader Joe's)

lbs fresh cauliflower florets (1 head cauliflower)

cassava flour (plus more for rolling surface)

tsp sea salt

olive oil (for sautéing)

In a large pot, bring water to a boil. Add the cleaned cauliflower florets and boil for about 20 minutes until fork tender.

Drain the water and add the cooked cauliflower to a clean dish towel. Let it cool for about 10 minutes or until it&#39;s no longer hot to the touch.

Using the clean dish towel, squeeze out ALL water possible from the cauliflower. Use those muscles!

Once you&#39;ve squeezed out all the water you can, add that cauliflower to a large food processor along with about half the cassava flour. Pulse until a dough forms.

Add the remaining cassava flour and sea salt and pulse once again. *If your food processor struggles, remove the dough ball and knead in the remaining cassava flour by hand.

Transfer the dough ball to a clean, floured surface. Once it&#39;s kneaded into a ball, quarter the dough and roll in skinny &quot;snakes&quot; about 1/2 an inch thick.

Once you have your &quot;snake&quot; pieces rolled, cut into small 1 inch pieces.

Heat your saute pan on medium heat with a tablespoon olive oil. Add the gnocchi leaving some room in between each piece. Cook each side for about 2 minutes or until golden brown.

Add about 1/4 cup water and a lid to the pan to let the gnocchi pieces steam for about 2 more minutes. Remove the gnocchi, add your favorite sauce, and enjoy!

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The most viewed cauliflower gnocchi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine