Trader Joe’s Sweet Potato Gnocchi Recipe

This pillowy, savory Trader Joes Sweet Potato Gnocchi Recipe is made with baby spinach and toasted walnuts, ready in just 15 minutes. The frozen gnocchi melt into a glossy brown butter and sage sauce that coats every single bite. I rely on this exact method when I need a comforting dinner but have zero energy to cook.

What Makes This Version Different

I used to microwave these frozen gnocchi according to the alternative package directions. That was a huge mistake because they always turned out mushy and stuck together in a dense clump.

Now, I exclusively pan-fry them straight from frozen to get crispy edges while the inside stays fluffy. Tossing in fresh spinach and walnuts at the very end turns a basic frozen side into a complete, satisfying meal.

Trader Joes Sweet Potato Gnocchi Recipe Ingredients

• 1 (14-ounce) bag Trader Joe’s Sweet Potato Gnocchi with Butter and Sage
• 1 tablespoon olive oil
• 2 cups fresh baby spinach
• 1/4 cup chopped walnuts
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon freshly ground black pepper

How To Make Trader Joes Sweet Potato Gnocchi Recipe

1. 1. Heat the skillet: Place a large non-stick skillet over medium heat and add the olive oil.
2. 2. Cook the gnocchi: Add the frozen gnocchi directly to the pan, breaking up any large clumps with a wooden spoon.
3. 3. Pan-fry: Cook undisturbed for 3 minutes to develop a crust, then stir and cook for 4 more minutes until heated through.
4. 4. Toast the nuts: Push the gnocchi to one side of the pan, add the chopped walnuts, and toast for 2 minutes.
5. 5. Wilt the greens: Remove from heat, stir in the baby spinach until just wilted, and top with Parmesan cheese and black pepper.

Recipe Tips

• Don’t thaw first: Keep the gnocchi completely frozen until the exact second they hit the hot pan to prevent a gummy texture.
• Use a large skillet: Give the dumplings plenty of room to sear so they fry instead of steaming.
• Watch the heat: The built-in butter sauce can burn quickly, so lower the heat immediately if the pan starts smoking.

What To Serve With Sweet Potato Gnocchi

Pair this rich pasta dish with a bright, acidic salad to cut through the heavy butter sauce. A simple arugula salad with lemon vinaigrette balances the sweetness perfectly. You can also serve it alongside pan-seared chicken breast for a protein-packed dinner.

How To Store

Store leftover gnocchi in an airtight container in the fridge for up to 3 days. Reheat them gently in a skillet over low heat with a splash of water to revive the sauce. I do not recommend refreezing them after cooking.

FAQs

• Can I bake Trader Joe’s sweet potato gnocchi? Yes, you can spread them on a parchment-lined baking sheet and bake at 400°F for about 20 minutes. However, pan-frying yields a much better texture and creamier sauce.
• Do I need to add extra butter? No, the frozen bag contains frozen pellets of butter and sage sauce that melt as the gnocchi cooks.
• Can I add protein to this dish? Sliced Italian sausage, grilled chicken strips, or crispy pancetta make excellent additions. Cook the meat first, remove it from the pan, and toss it back in at the end.

Nutrition

• Calories: 420 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 35mg
• Sodium: 650mg
• Total Carbohydrate: 45g
• Protein: 12g

Trader Joes Sweet Potato Gnocchi Recipe

Recipe by Nate Collins

Servings

2

servings

Prep time

3

minutes

Cooking time

12

minutes

Total time

15

minutes

Trader Joes Sweet Potato Gnocchi Recipe makes pillowy, savory dumplings with spinach and walnuts in just 15 minutes. This easy weeknight dinner uses frozen gnocchi, olive oil, and Parmesan cheese for a quick comfort meal.

Ingredients

• 1 (14-ounce) bag Trader Joe’s Sweet Potato Gnocchi with Butter and Sage

• 1 tablespoon olive oil

• 2 cups fresh baby spinach

• 1/4 cup chopped walnuts

• 2 tablespoons grated Parmesan cheese

• 1/4 teaspoon freshly ground black pepper

Directions

• 1. Heat the skillet: Place a large non-stick skillet over medium heat and add the olive oil.
• 2. Cook the gnocchi: Add the frozen gnocchi directly to the pan, breaking up any large clumps with a wooden spoon.
• 3. Pan-fry: Cook undisturbed for 3 minutes to develop a crust, then stir and cook for 4 more minutes until heated through.
• 4. Toast the nuts: Push the gnocchi to one side of the pan, add the chopped walnuts, and toast for 2 minutes.
• 5. Wilt the greens: Remove from heat, stir in the baby spinach until just wilted, and top with Parmesan cheese and black pepper.