Trader Joe’s Gnocchi with Garlic and Spinach Recipe

This crispy, pillowy Trader Joes Gnocchi Recipe is made with cherry tomatoes and fresh spinach and ready in 20 minutes. The golden crust forms in the pan while tossing the gnocchi with garlic butter and bursting tomatoes. I make this easy weeknight meal whenever I need something fast and satisfying.

The Secret To Getting It Right

The biggest mistake people make with this gnocchi is boiling it. I learned the hard way that water turns the delicate dumplings into a sticky mush that sticks to the pan.

By pan-frying them directly from frozen in a little oil, they develop a beautiful golden crust. This method keeps the inside soft while creating the perfect texture to hold onto the simple garlic butter sauce.

Trader Joes Gnocchi Recipe Ingredients

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

How To Make Trader Joes Gnocchi Recipe

1. Heat the oil: Heat olive oil in a large non-stick skillet over medium heat.
2. Fry the gnocchi: Add the frozen gnocchi in an even layer and cook undisturbed for 4 minutes until golden brown on the bottom.
3. Flip and crisp: Flip the gnocchi and cook for another 4 minutes until crispy on all sides.
4. Sauté the aromatics: Push the gnocchi to the side, add butter and minced garlic, and cook for 1 minute until fragrant.
5. Wilt the vegetables: Stir in the cherry tomatoes and spinach, cooking for 2 minutes until the spinach wilts and tomatoes soften.
6. Finish and serve: Remove from heat, toss with parmesan cheese and black pepper, and serve warm.

Recipe Tips

• Do not thaw: Cooking the gnocchi straight from frozen prevents them from turning gummy.
• Use a non-stick pan: This ensures the gnocchi do not tear or stick to the bottom during the first fry.
• Let them sear: Resist the urge to stir the gnocchi constantly so they can build a proper crust.

What To Serve With Trader Joes Gnocchi

Serve this hearty pasta with a light arugula salad dressed in lemon vinaigrette. It also pairs wonderfully with roasted chicken breast or sliced Italian sausage 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 bring back the crispy texture. I do not recommend freezing leftovers.

FAQs

Can I boil the gnocchi instead?

Boiling is not recommended. It often results in a mushy texture, especially with the cauliflower variety.

Do I need to use the cauliflower gnocchi?

You can use any of Trader Joe’s gnocchi varieties for this method. Just adjust the pan-frying time slightly if needed.

Can I add a heavy cream sauce?

Yes, you can stir in a half cup of heavy cream after wilting the spinach to make a rich cream sauce.

Is this recipe gluten-free?

The cauliflower gnocchi is naturally gluten-free, making the whole dish safe for a gluten-free diet.

Nutrition

• Calories: 320 kcal
• Total Fat: 22 g
• Saturated Fat: 7 g
• Cholesterol: 20 mg
• Sodium: 350 mg
• Total Carbohydrate: 26 g
• Protein: 8 g

Try More Recipes:

• Trader Joes Spinach Artichoke Pasta Recipe
• Trader Joe’s Cauliflower Gnocchi with Spinach
• Trader Joe’s Pumpkin Pasta Recipe

Trader Joes Gnocchi Recipe

Recipe by Nate Collins

Servings

2

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

Trader Joes Gnocchi Recipe creates crispy, pillowy dumplings using garlic, fresh spinach, and cherry tomatoes in just 20 minutes. Skip the boiling water and pan-fry this quick weeknight dinner straight from the freezer for the best texture possible.

Ingredients

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

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• 3 cloves garlic, minced

• 1 cup cherry tomatoes, halved

• 2 cups fresh baby spinach

• 1/4 cup grated parmesan cheese

• 1/4 teaspoon black pepper

Directions

• 1. Heat the oil: Heat olive oil in a large non-stick skillet over medium heat.
• 2. Fry the gnocchi: Add the frozen gnocchi in an even layer and cook undisturbed for 4 minutes until golden brown on the bottom.
• 3. Flip and crisp: Flip the gnocchi and cook for another 4 minutes until crispy on all sides.
• 4. Sauté the aromatics: Push the gnocchi to the side, add butter and minced garlic, and cook for 1 minute until fragrant.
• 5. Wilt the vegetables: Stir in the cherry tomatoes and spinach, cooking for 2 minutes until the spinach wilts and tomatoes soften.
• 6. Finish and serve: Remove from heat, toss with parmesan cheese and black pepper, and serve warm.