cauliflower gnocchi recipe

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.

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!

Skip store bought options, and make this easy gluten-free cauliflower gnocchi in the oven, air fryer, or on the stovetop with just five ingredients instead!

Gluten-Free Cauliflower Gnocchi Recipe

cauliflower florets (4 cups or about 1 medium head)

olive oil

(60-65 grams) cassava flour

Tablespoons (45–48 grams) potato starch

garlic powder

Cook the cauliflower by steaming in the microwave for 3 or 4 minutes or on the stovetop. To steam, place cauliflower and 1/4 cup water in a large saucepan. Bring to a boil then reduce the heat to medium and cover.

Cook for 7 to 9 minutes or until cauliflower is tender, stir occasionally. Drain REALLY well after cooking by letting the cauliflower sit in a strainer for a few minutes.

Remove excess water (about 3/4 cup liquid) by squeezing cauliflower with a cheesecloth or a thin towel. Set as to cool for a few minutes. 

Place the cauliflower in a blender or food processor. Blend until riced then add salt and oil. Blend again until a cauliflower puree/mash is formed. Set aside.

Combine flour, potato starch, and optional garlic powder in a large bowl. Add to the mashed cauliflower in the food processor. Blend ingredients until combined. Don’t overmix.

Transfer the batter to a large mixing bowl and gently knead to shape into a soft dough ball. Place the dough ball in the fridge for 15-20 minutes to harden. 

Divide the dough into 4 even sections. With well floured hands, roll dough on a floured surface creating a gnocchi log about 6-inches long. Once rolled, use a knife or bench scraper to cut the log into ¾-1 inch pieces. These are your basic gnocchi pillows!

Make ridges in the dough by rolling the dough down the edge of the fork to make the signature gnocchi lines. Bake by using one of the three methods below.

After baking, air frying, or boiling, place the cauliflower gnocchi in a deep skillet with a choice of sauce and simmer for 5 minutes. Serve with grated parmesan cheese.

I can't believe how incredible this is ! Even my kids loved it!

I love air fried gnocchi, and I love that I know what is going into these, and how simple it is to make these as well!

It's true- cauliflower is the most versatile food ever! This recipe shows yet another amazing use for it. I love gnocchi, and this was so simple! The ingredients were things I had on hand, and I will for sure be making this again!

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