Trader Joes Cauliflower Gnocci Meals With Sausage Recipe

This crispy, comforting Trader Joes Cauliflower Gnocci Meals recipe is made with Italian sausage and fresh spinach, ready in just 20 minutes. The little dumplings fry in the savory pan drippings until golden brown on the outside and pillowy inside. I make this simple skillet supper whenever I need something fast.

The Secret To Getting It Right

I used to follow the package instructions and steam the gnocchi, which always resulted in a gummy mess. The secret is ignoring the bag completely.

Instead, I sear them straight from frozen in a hot skillet with olive oil. This gives them a beautiful crust that holds up to hearty sauces.

Trader Joes Cauliflower Gnocci Meals Ingredients

• 1 bag (12 oz) Trader Joe’s Cauliflower Gnocchi
• 2 tbsp olive oil
• 1/2 lb ground Italian sausage
• 1 cup cherry tomatoes, halved
• 2 cups fresh baby spinach
• 1/4 cup grated Parmesan cheese
• 1/4 tsp black pepper

How To Make Trader Joes Cauliflower Gnocci Meals

1. Cook the sausage: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground Italian sausage and cook until browned, about 5 minutes.
2. Sear the gnocchi: Push the sausage to the side and add the remaining olive oil. Add the frozen gnocchi in a single layer and let it crisp for 3 minutes per side.
3. Add the vegetables: Toss the cherry tomatoes into the skillet and cook for 2 minutes until they soften.
4. Wilt the greens: Stir in the spinach and black pepper, cooking for 1 minute until the leaves are just wilted.
5. Garnish and serve: Remove the pan from heat and sprinkle generously with grated Parmesan cheese before serving.

Recipe Tips

• Do not thaw: Cook the gnocchi straight from frozen to prevent them from turning into a sticky paste.
• Skip the water: Never add water to the pan as the package suggests, unless you want mushy dumplings.
• Give them space: Use a large enough skillet so the gnocchi are not crowded, ensuring they get truly crispy.

What To Serve With Cauliflower Gnocchi

This meal is quite hearty on its own, but a crisp side salad balances the richness of the sausage. I often serve it with garlic bread to soak up the leftover pan juices.

How To Store

Keep leftover portions in an airtight container in the fridge for up to three days. Reheat gently in a skillet with a splash of olive oil to revive the crispy exterior.

FAQs

Can I use a different protein? Yes, sliced chicken sausage or diced pancetta work wonderfully instead of ground Italian sausage.

Is this recipe gluten-free? Trader Joe’s Cauliflower Gnocchi is naturally gluten-free, but always double-check your specific brand of sausage.

Can I add a sauce? Absolutely, a few spoonfuls of basil pesto or marinara can be stirred in right at the end.

Nutrition

• Calories: 380 kcal
• Total Fat: 22 g
• Saturated Fat: 7 g
• Cholesterol: 45 mg
• Sodium: 650 mg
• Total Carbohydrate: 28 g
• Protein: 16 g

Try More Recipes:

• Trader Joes Chicken Sausage Recipe
• Trader Joe’s Hashbrowns Recipe
• Trader Joe’s Sweet Potato Gnocchi Recipe

Trader Joes Cauliflower Gnocci Meals Recipe

Recipe by Nate Collins

Servings

2

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

Trader Joes Cauliflower Gnocci Meals yield crispy, comforting dumplings paired with savory Italian sausage and fresh spinach, ready in just 20 minutes. This quick skillet dinner is incredibly easy for busy weeknights and completely skips the dreaded mushy texture.

Ingredients

• 1 bag (12 oz) Trader Joe’s Cauliflower Gnocchi

• 2 tbsp olive oil

• 1/2 lb ground Italian sausage

• 1 cup cherry tomatoes, halved

• 2 cups fresh baby spinach

• 1/4 cup grated Parmesan cheese

• 1/4 tsp black pepper

Directions

• 1. Cook the sausage: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground Italian sausage and cook until browned, about 5 minutes.
• 2. Sear the gnocchi: Push the sausage to the side and add the remaining olive oil. Add the frozen gnocchi in a single layer and let it crisp for 3 minutes per side.
• 3. Add the vegetables: Toss the cherry tomatoes into the skillet and cook for 2 minutes until they soften.
• 4. Wilt the greens: Stir in the spinach and black pepper, cooking for 1 minute until the leaves are just wilted.
• 5. Garnish and serve: Remove the pan from heat and sprinkle generously with grated Parmesan cheese before serving.