Skip the directions on the bag and try these 3 delicious methods for cooking Trader Joe’s Frozen Cauliflower Gnocchi instead. No thawing required!
Unless you only follow dogs that dress better then you do on Instagram, chances are you’ve seen Trader Joe’s instant cult classic – frozen cauliflower gnocchi – being gushed about on social media sometime in the past year. The product launched last spring and immediately started flying off the shelves, or rather, out of the freezer. Stores couldn’t keep them in stock and I even saw limits on how many bags you could buy at one time! Not only are cauliflower gnocchi a low-carb, gluten-free version of regular potato gnocchi that taste faintly of roasted cauliflower, in my opinion, but they sell for under $3/bag at my local Trader Joe’s. The gluten-free potato gnocchi I currently buy at the regular grocery store costs $7.99. You know what we call that? An upgrade!
Gnocchi is one of my very favorite foods and traditionally it’s a soft dough made from potatoes, flour and eggs that’s cut into delicious little dumplings then boiled or pan-fried. Trader Joe’s version trades potatoes for cauliflower, all-purpose flour (not GF) for cassava flour (GF), and egg for, well, no egg. Do you know what that means? My current gluten, dairy, egg and peanut-free diet can accommodate ALL THE FROZEN CAULIFLOWER GNOCCHI I CAN HANDLE – WHEE! Ahem. That is to say, I’ve been eating it like a crazy person lately, and you will too after reading this post.
So why the post? Well, for as many people who’ve shared their excitement over the cauliflower gnocchi is an equal amount of people warning against using the cooking instructions on the bag, which result in sticky, gooey gnocchi. Gross! The need for alternative cooking instructions is real, so today I’m sharing three ways to cook Trader Joe’s frozen cauliflower gnocchi that result in the most delicious little side dish or dinner. No thawing required. Crisp on the outside and tender on the inside. Oh my word, no matter which method you choose, you’re going to love these gnocchi!
(PS: need to share two, new-to-me Trader Joe finds: Tea Tree Tingle shampoo and conditioner, and Soft Batch Snickerdoodle Cookies. The shampoo and conditioner are laced with tea tree and peppermint and make my scalp wonderfully tingly, while the cookies are not only gluten-free and vegan, but some of the yummiest treats I’ve had in awhile!)
#1: Pan-Fry Method
The pan-fry method is the one I use most often – just pour a bag of frozen cauliflower gnocchi into a skillet then let it sizzle with your favorite fat for a few minutes. Cam’s and my current favorite “recipe” is sauting the gnocchi in butter (been loving this vegan butter a reader recommended to me!) then finishing with fresh garlic, salt, and chives and serving as a side dish with dinner. Obsessed. The gnocchi can also be used in place of traditional potato gnocchi in these recipes:
- Crispy Gnocchi Piccata
- Crispy Chicken, Bacon and Pesto Gnocchi Skillet
- Gnocchi and Chicken Sausage Vegetable Skillet
- Gnocchi with Spinach, Mushrooms and Crispy Prosciutto
- Crispy Gnocchi with Zucchini, Sweet Corn and Basil
Method:
- Heat 2 Tablespoons fat such as butter, vegan butter, extra virgin olive oil or bacon grease in a large skillet over medium-high heat. Add frozen gnocchi then spread into an even layer in the skillet. Let gnocchi saute undisturbed until golden brown on the bottom, 2-3 minutes, then flip using a large spatula and continue to saute, shaking the skillet every minute or so, until gnocchi are golden brown all over. Do not attempt to flip the gnocchi for the first time until they are seared and golden brown on the bottom. The gnocchi will “unstick” themselves from the skillet when they’re ready to be flipped.
Why I Like It:
- Great texture – crispy on the outside, soft and chewy on the inside.
- Very versatile – serve as a main with sausage, greens, vegetables, etc., or as a side dish with dinner.
- Quick and easy – 7-8 minutes start to finish.
- Did I mention the texture?! Love that crunch!
Here’s how I made the Pan-Fried Garlic-Herb-Butter Cauliflower Gnocchi dish in these photos:
- Cook gnocchi per instructions above using butter then season with salt and add 3 cloves pressed or minced garlic to the skillet. Saute for 1-2 minutes, or until garlic is very fragrant, then scoop onto plates and top with chopped fresh chives. MMM! These even reheat well.
#2: Air Fryer Method
When Ben got me an Air Fryer a few years ago I admit to not being immediately thrilled. The thing takes up some serious space on the countertop and I didn’t think it’d get much use. So wrong! Yes, it takes up a corner of the kitchen but we use that bad boy at least 4 times a week, it heats up in just a couple minutes, and cooks food in half the time as an oven. For example, if I want to make sweet potato fries in the oven I have to wait 10 minutes for it to reach 425 degrees then another 20-30 minutes while the fries bake. The Air Fryer heats up in 2 minutes and cooks my homemade fries in 10. Boom.
Anyway, the Air Fryer also cooks these frozen cauliflower gnocchi so well! The gnocchi take on a nice, dry and sturdy (for lack of a better word) texture on the outside which makes them perfect for mixing with marinara, pesto, or cheese sauce, or even for picking up and eating like tater tots.
Method:
- Preheat Air Fryer to 390 degrees (or whatever temperature your Air Fryer suggests for cooking frozen foods.) Add frozen gnocchi into the basket in a single layer then cook for 10 minutes, or until golden brown, shaking the basket halfway through to avoid sticking.
Why I Like It:
- No oil needed.
- Cooks quickly in just 10 minutes with zero fuss or extra dishes.
- Cooked gnocchi holds up well to being covered in sauces – marinara, pesto, cheese, etc.
- Cooked gnocchi are sturdy and can be eaten like tater tots! Dip in ketchup, ranch, bbq sauce, etc.
If your kids are tired of the same old spaghetti, try stirring the cooked gnocchi into warmed marinara sauce then topping with freshly grated parmesan cheese, if you please. This is a fun and easy way to get Lincoln to eat his vegetables!
#3: Roasting Method
The roasting method is great because, like Air Frying, it’s almost completely hands off plus you don’t need to add extra oil. Roast the frozen gnocchi on a sheet pan alongside meat and other vegetables, or by itself before tossing with butter, marinara, pesto, etc. Super easy!!
Method:
- Preheat oven to 425 degrees then line a half sheet pan with a silpat or parchment paper. Pour frozen gnocchi onto the pan then spread into an even layer. Roast for 20 minutes, or until golden brown, stirring halfway through.
Why I Like It:
- Simple + low fuss.
- No extra oil needed.
- Very versatile – roast alongside any protein and/or vegetables you like.
- Gnocchi get nice and crispy on the outside, while staying soft on the inside.
Here’s how I made the Sheet-Pan Italian Sausage and Peppers with Cauliflower Gnocchi dish in these photos:
- Preheat oven to 425 degrees then line a half sheet pan with a silpat or parchment paper. Add 1 each sliced onion (yellow or sweet), green bell pepper and red bell pepper to the center of the pan, drizzle with extra virgin olive oil, season generously with garlic salt, and then toss to coat. Spread into an even layer then roast for 10 minutes. Add 4 sweet Italian sausages cut into fifths plus a bag of frozen cauliflower gnocchi then spread back into an even layer. Roast for 20 more minutes, or until gnocchi are golden brown and sausages and vegetables are cooked through, stirring halfway through.
This dish is good. I mean, so, so, SO GOOD!!
3 Ways to Cook Trader Joe’s Frozen Cauliflower Gnocchi
Description
Skip the directions on the bag and try these 3 delicious methods for cooking Trader Joe's Frozen Cauliflower Gnocchi instead. No thawing required!
Ingredients
- 12oz package frozen Trader Joe's Cauliflower Gnocchi
Directions
- Pan-fry method: Heat 2 Tablespoons fat such as butter, vegan butter, extra virgin olive oil or bacon grease in a large skillet over medium-high heat. Add frozen gnocchi then spread into an even layer in the skillet. Let gnocchi saute undisturbed until golden brown on the bottom, 2-3 minutes, then flip using a large spatula and continue to saute, shaking the skillet every minute or so, until gnocchi are golden brown all over. Do not attempt to flip the gnocchi for the first time until they are seared and golden brown on the bottom. The gnocchi will "unstick" themselves from the skillet when they're ready to be flipped.
- Air Fryer method: Preheat Air Fryer to 390 degrees (or whatever temperature your model suggests for cooking frozen foods.) Add frozen gnocchi to basket in a single layer then cook for 10 minutes, or until golden brown, flipping/stirring the gnocchi halfway through.
- Roasting method: Preheat oven to 425 degrees then line a half sheet pan with a silpat or parchment paper. Pour frozen gnocchi onto the pan then spread into an even layer. Roast for 20 minutes, or until golden brown, stirring halfway through.
Notes
Recipe ideas:
- Pan-Fried Garlic-Herb-Butter Cauliflower Gnocchi: cook gnocchi per pan-fry instructions above using butter then season with salt and add 3 cloves pressed or minced garlic to the skillet. Saute for 1-2 minutes, or until garlic is very fragrant, then scoop onto plates and top with chopped fresh chives.
- Air-Fried Cauliflower Gnocchi Marinara: Cook gnocchi per Air Fryer instructions above then add gnocchi to a small pot with warmed marinara sauce. Stir to coat then scoop into bowls and serve with freshly grated parmesan cheese, if desired.
- Sheet-Pan Italian Sausage and Peppers with Cauliflower Gnocchi: Preheat oven to 425 degrees then line a half sheet pan with a silpat or parchment paper. Add 1 each sliced onion, green bell pepper and red bell pepper to the center of the pan, drizzle with extra virgin olive oil, season generously with garlic salt, and then toss to coat. Spread into an even layer then roast for 10 minutes. Add 4 sweet Italian sausages cut into fifths plus a bag of frozen cauliflower gnocchi then spread back into an even layer. Roast for 20 more minutes, or until gnocchi are golden brown and sausages and vegetables are cooked through, stirring halfway through.
- Read post text for more recipe ideas.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Haha! Carrots-N-cake’s Tina posted the same product today!! Great minds think alike! I guess I need to try TJ’s gnocchi. I’ll use your tips when I do! Tina also likes the air fryer method, btw.
Oh my gosh, that is too funny!! Glad she found the Air Fryer method to be a good one too!
Does it taste like cauliflower or gnocchi?? I looked at this the other day but didn’t pick it up because I was skeptical about the taste.
Eaten plain it tastes faintly of roasted cauliflower, though I can’t taste it when mixed with sauces or served with sausage/veg.
Once again, sooo jealous of all you fortunate people who have a local Trader Joe’s available! I live in Indiana, up by the Michigan state line. My choices for TJs are to drive to Chicago (2 1/2 hrs + tolls/parking + stress = no) or drive to Indianapolis (3 1/2 hours). Wah.
Dang it!! I definitely feel your pain – we waited a long, long time for ours too!
We have new food allergies at our house and this should work for everyone! 🙌 We already love making your Italian sheet pan dinner and I’m excited to try it with the gnocchi. Thank you so much for sharing about the allergies in your house too!
I’m so glad that recipe will work for your family! It even reheats super well!
It’s meant to be! Just picked up a bag of these babies yesterday at TJs 🙂 Thanks for the tips!!
Yesss, perfect timing! ;)
These all sound AMAZING!! I’m so excited to try these out!
Yay! Let me know when you give it a try!
Great post! I have loved eating potato gnocchi using the pan frying method you taught me and now this sounds like a great alternative product! And I got an Airfryer for Christmas so I’m excited to have another food to make in that! The recipes you’ve shared sound so good. I’ve made the sheet pan sausage and peppers several times and I think my son will like it better with the cauliflower gnocchi rather than riced cauliflower. Thanks again for another great post!
I love Trader Joe’s cauliflower gnocchi! I typically cook them via the sauté method you mentioned. Never thought about roasting them or using the air fryer. The cauli gnocchi are actually on my menu for dinner tonight, so I think I’m going to give the roasting method a try! We just go an air fryer, but I haven’t tried it out yet and am a little intimidated. Thanks for the inspiration!
I loved the taste but the cassava flour in these made me really sick. I’ve since found out I’m allergic. Any good alternatives without cassava?
I have passed on the cauliflower gnocchi many times at my local Trader Joe’s because of all the many sad tales about the resulting gloppy mess if you make it per package instructions. So this is a GAME CHANGER. Think I’ll pick up a package tonight.
SUCHHHHHHH a great post!!!!! I followed the package directions and you’re right: glue! Can not wait to try em again with your oprions! Life saver!
So if I want to make a beef stew with gnocchi instead of potatoes, would you pan fry them before adding them to the stew?
Roasted a sheet pan of cauliflower gnocchi, broccoli, and chicken sausage for dinner tonight, and it was delicious! Thanks for the tips :)
The pan frying method didn’t work for me unfortunately. I don’t know what I did wrong but there was plenty of oil in the pan but they got all stuck on the bottom and formed one big glob.
If you try this again, be sure the bottoms are nice and golden brown before attempting to flip for the first time. They’ll unstick themselves when they’re ready to flip. I’ll make a note in the text.
Thank you for this!! I was super excited when I discovered the cauliflower gnocchi, and scooped up several packages right away, only to be super disappointed when I cooked up a bag and ended up with a pile of mush that I couldn’t even slog my way through. I just tried the pan fry method with olive oil and some grated Parmesan, and it is everything I initially hoped it would be!
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I add it to my homemade chicken soup, frozen. They have a similar taste and texture of duplings.
Great idea!
[…] (or maybe more importantly if you DON’T,) Iowa Girl Eats just posted a great primer on some recipes worth trying that completely eschew the TJ’s cooking instructions. (The instructions are awful! Nom Nom […]
I was wondering about these, thank for these three recipes with them, I saw them in my local TJs but couldn’t tell whether they are potatoes with a dose of cauliflower or essentially cauliflower since the ingredients include “potato stach” hmmm, how much potato starch
Simple to make, but lots of flavor.
I actually got sick after eating these! I tried in my Nima and they have gluten unfortunately. Most Trader Joes are not certified gluten free so I recommend testing with the Nima!
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