Upgrade your Trader Joe’s cauliflower gnocchi with these next-level dinner ideas. Plus get a simple recipe for how to make homemade cauliflower gnocchi.
Yes, this crucifer-turned-Italian-dumpling is having a moment. These pillowy-soft bits are a great gluten-free, vegan pasta fix—and, well, they’re made from cauliflower. At Trader Joe’s, they have become a cult favorite with low-carb and keto dieters, millennials and just about everyone. Here’s why they’re good for you, plus how to transform them into dinner.
Cauliflower Gnocchi Nutrition
Compared with traditional potato gnocchi, they shave off almost 90 calories per cup (140 vs. 227) and have less than half the carbs (22 vs. 48) and 2 grams more fiber (6 grams).
The ingredient list is simple: cauliflower, cassava flour, potato starch, extra virgin olive oil, and sea salt.
6 Cauliflower Gnocchi Dinner Ideas
So far, we’ve only found them at Trader Joe’s, but with their Instagram cred, we’re guessing we’re about to see more. (Are you listening, food industry?) Best of all, a bag of cauliflower gnocchi can turn into a satisfying dinner in just minutes. Try these ideas below for starters (all make 4 servings).
If you can’t find the packaged cauliflower gnocchi, you can make your own homemade cauliflower gnocchi. Try this simple recipe for Homemade Cauliflower Gnocchi with Brown Butter & Sage.
Brown gnocchi in a skillet in butter and olive oil, about 5 minutes. Add a can of drained white beans, 1 Tbsp. crumbled dried sage and a splash of water; simmer, covered, 5 minutes. Sprinkle with salt and freshly ground pepper and serve on a bed of baby arugula.
Cook gnocchi according to package directions. Microwave a pint of halved grape tomatoes, a little olive oil, a teaspoon or two of minced garlic, a sprinkle of oregano and a pinch of salt until softened, about 1 minute; stir in cooked gnocchi and cooked peeled shrimp.
Microwave 3 cups sugar snap peas until tender. Cook gnocchi according to package directions. Stir 4 Tbsp. cubed cream cheese in a nonstick skillet just until melted. Stir in gnocchi, sugar snaps and a dollop of plain Greek yogurt. Top with flaked smoked salmon and a sprinkle of pepper.
Microwave a 10-oz. package of frozen chopped spinach until hot; squeeze dry. Brown gnocchi in olive oil in a nonstick skillet, about 5 minutes. Stir in a diced cooked Italian turkey sausage link, a 14-oz. can of drained quartered artichoke hearts and the spinach. Heat through and sprinkle with grated Parmesan.
Microwave 3 cups shredded red cabbage until softened. Brown gnocchi in olive oil in a large nonstick skillet, about 5 minutes. Stir in the cabbage and a splash of water; cover and cook, stirring occasionally, until the water evaporates. Stir in ½ cup unsweetened applesauce and a dollop of Dijon mustard; heat through and season with pepper.
Brown gnocchi in olive oil in a large nonstick skillet, about 5 minutes. Add 2 cups riced cauliflower, 3 pieces crumbled cooked bacon and 1/3 cup -water; cover and cook, until everything’s soft. Beat 2 pasteurized eggs with ½ cup grated Romano cheese and pepper; remove from heat and stir into gnocchi to coat.