Trader Joe’s Cauliflower Gnocchi with Spinach

This crispy, pillowy Trader Joes Cauliflower Gnocchi Recipe is made with frozen gnocchi, fresh spinach, and cherry tomatoes, and ready in 20 minutes. The gnocchi sizzles in hot oil until a beautiful golden crust forms on the outside. I always keep a bag in my freezer for busy weeknights.

The Secret To Getting It Right

I used to follow the package instructions and ended up with a mushy, sticky mess. I quickly learned that boiling this gnocchi or adding water to the pan ruins the texture.

Now I pan-fry them straight from frozen in a hot skillet with olive oil. This simple change creates a crispy exterior while keeping the inside light and fluffy.

Trader Joes Cauliflower Gnocchi Recipe Ingredients

• 1 (12-ounce) package Trader Joe’s Cauliflower Gnocchi (frozen)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 2 cups fresh baby spinach
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

How To Make Trader Joes Cauliflower Gnocchi Recipe

1. Heat the oil: Heat olive oil in a large non-stick skillet over medium-high heat.
2. Fry the gnocchi: Add the frozen gnocchi in a single layer. Cook undisturbed for 3 to 4 minutes until golden brown on the bottom.
3. Flip and crisp: Flip each gnocchi and cook for another 3 to 4 minutes until the second side is crispy.
4. Sauté the vegetables: Lower the heat to medium. Add the minced garlic and cherry tomatoes, cooking for 2 minutes until fragrant and slightly softened.
5. Wilt the spinach: Stir in the spinach, salt, and pepper. Cook for 1 to 2 minutes until the spinach is wilted.
6. Garnish and serve: Remove from heat and toss with grated parmesan cheese before serving.

Recipe Tips

• Do not thaw: Always cook the gnocchi straight from frozen to prevent them from becoming sticky and gummy.
• Skip the water: Ignore the package instructions that suggest adding water to the pan, as this leads to a mushy texture.
• Use a large skillet: Give the gnocchi plenty of space in the pan so they crisp up rather than steam.

What To Serve With Cauliflower Gnocchi

This dish pairs beautifully with a simple arugula salad dressed in lemon vinaigrette. You can also serve it alongside grilled chicken breast or roasted Italian sausages for extra protein.

How To Store

Store any leftover gnocchi in an airtight container in the fridge for up to 3 days. Reheat them in a skillet over medium heat to restore their crispy texture, as microwaving will make them soft.

FAQs

Can I air fry cauliflower gnocchi?
Yes, you can air fry them at 390 degrees Fahrenheit for 12 to 14 minutes. Shake the basket halfway through for even browning.

Can I use butter instead of olive oil?
Butter works wonderfully and adds a rich, nutty flavor. Let it brown slightly while the gnocchi cooks for the best results.

Why is my gnocchi sticking to the pan?
Make sure your oil is hot before adding the gnocchi. It is also important to use a quality non-stick or well-seasoned cast iron skillet.

Nutrition

• Calories: 280 kcal
• Total Fat: 16 g
• Saturated Fat: 3 g
• Cholesterol: 10 mg
• Sodium: 650 mg
• Total Carbohydrate: 26 g
• Protein: 8 g

Trader Joes Cauliflower Gnocchi Recipe

Recipe by Nate Collins

Servings

2

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

Trader Joes Cauliflower Gnocchi Recipe features crispy, pillowy frozen gnocchi tossed with fresh spinach, cherry tomatoes, and garlic. Ready in 20 minutes, this simple pan-fried method guarantees perfect texture every time for a quick, comforting weeknight dinner.

Ingredients

• 1 (12-ounce) package Trader Joe’s Cauliflower Gnocchi (frozen)

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 cup cherry tomatoes, halved

• 2 cups fresh baby spinach

• 1/4 cup grated parmesan cheese

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

Directions

• 1. Heat the oil: Heat olive oil in a large non-stick skillet over medium-high heat.
• 2. Fry the gnocchi: Add the frozen gnocchi in a single layer. Cook undisturbed for 3 to 4 minutes until golden brown on the bottom.
• 3. Flip and crisp: Flip each gnocchi and cook for another 3 to 4 minutes until the second side is crispy.
• 4. Sauté the vegetables: Lower the heat to medium. Add the minced garlic and cherry tomatoes, cooking for 2 minutes until fragrant and slightly softened.
• 5. Wilt the spinach: Stir in the spinach, salt, and pepper. Cook for 1 to 2 minutes until the spinach is wilted.
• 6. Garnish and serve: Remove from heat and toss with grated parmesan cheese before serving.