Cauliflower Gnocchi Two Ways

If you’ve looked at Instagram in the last month, you’ve probably seen Trader Joe’s cauliflower gnocchi. The latest cauliflower substitute can be found in the freezer section of the grocery store and can be boiled, microwaved, or cooked in a frying pan. I’ve remained skeptical about the growing cauliflower trend – cauliflower rice just doesn’t do it for me and cauliflower pizza leaves me wanting to face plant into a real Neapolitan pie. However, the cauliflower gnocchi could pass for the real thing and left me feeling full and satisfied. Curious about how to prepare it? Read on for two comforting cauliflower gnocchi recipes that are perfect for the changing seasons.

By Stephanie Mace


Brown Butter & Sage Cauliflower Gnocchi

brown butter & sage

ingredients:

Trader Joe’s Cauliflower Gnocchi

1 tablespoon of pine nuts

1 tablespoon chopped walnuts

1.5 tablespoons butter

2 cups spinach

6-7 sage leaves, torn into small pieces

Olive oil

make it:

1. Dump the cauliflower gnocchi in a large skillet with a bit less than 1/4 cup of water. Cover and heat on medium/high until all the water has dissolved. 

2. Add the pine nuts, walnuts and a drizzle of olive oil to the pan – sauté on medium for 2 to 3 minutes. 

3. By now your kitchen should be smelling great, but its about to get even better! Add the sage, butter and spinach. Sauté for 3 to 4 more minutes, until the gnocchi turn a toasted brown. 

4. Serve with lots of pecorino cheese and parmesan cheese!


Cacio Pepe Cauliflower Gnocchi

cacio-pepe-2.JPG

Ingredients:

Trader Joe’s Cauliflower Gnocchi

2 tablespoons butter

1.5 teaspoons freshly ground pepper (more than you think!)

2 tablespoons parmesan

1 tablespoon pecorino + more to serve

Sea Salt

Make it:

1. Dump the cauliflower gnocchi in a large skillet with a bit less than 1/4 cup of water. Cover and heat on medium/high until all the water has dissolved. 

2. Add freshly ground pepper, butter and a drizzle of olive oil.

3. Sauté until gnocchi are browned (about 5 to 7 minutes), then quickly toss in pecorino, parmesan, more pepper and a pinch of sea salt.