Chances are, if you’re even slightly involved in the health food world, then you’ve heard about (or tried) the increasingly famous cauliflower gnocchi. This pasta-like phenomenon is definitely as good as the reviews say, and I have easily jumped onto this bandwagon.
One of the main reasons why this dish is so popular, in my opinion, it’s it’s versatility. You can cook up this gnocchi with some pesto, tomato, mozzarella, and drizzle of balsamic vinegar for a caprese version, mix it with some tomato sauce and basil for a true italian taste, or make it my favorite way, which I’m showing you here. After trying to find the absolute best version of this gnocchi that brings out all the best flavors, I found that this recipe I came up with was always ranked first.
While many might like this cauliflower gnocchi (I find it at Trader Joe’s) because it is gluten free and a lighter alternative to the traditional potato and ricotta gnocchi, I like the taste and simplicity it. This is the perfect side to whip up in a flash, or you can easily add in a variety of vegetables, chicken, or your favorite add-ins for a warm and filling meal.
They key to my recipe is actually not cooking the gnocchi like the package tells you! The first time I made this and was experimenting with a recipe, I cooked the gnocchi according to the directions and found myself with a soup-like, squishy consistency. If you try it this way, however, you’ll find yourself with gnocchi that has a golden crisp on the outside and a soft, doughy pasta inside.
So, let me know if you like this gnocchi as much as I do, and don’t forget to share with others! Happy November 🙂
The Best Cauliflower Gnocchi
- 1/2 package Trader Joe’s cauliflower gnocchi
- 1 cup organic baby spinach
- 1/3 cup cherry tomatoes
- 2 tbs. water
- 1 tbs. organic olive oil
- 2 tbs. nutritional yeast (optional- dairy free cheese seasoning)
- 2 tbs. fresh cheddar cheese
- Sprinkle of Trader Joe’s Everything but the Bagel Seasoning (optional)
In a medium skillet pan, add gnocchi, water, and olive oil. On medium high heat, cook the gnocchi until defrosted and slightly golden, about 8 minutes. Add in nutritional yeast, spinach, and tomatoes, and cook on a medium low heat for another 5 minutes, until slightly crispy and spinach and tomatoes are cooked. Sprinkle in cheddar cheese and mix until melted. After plating, sprinkle with Everything but the Bagel seasoning, if you’d like. Enjoy!