If cauliflower can become pasta, you too, can become anything. Trader Joe's Cauliflower Gnocchi is here and TJ's can just have all my money because we're cooking it crispy and sautéing it with bright grapefruit pesto, crispy prosciutto and creamy burrata.
Welcome to pasta dreamtown, population you and your favorite fork. (Stop it, I know you have one.)
If you're looking for a way to incorporate more veggie into your pasta or to enjoy those pillowy Italian dumplings called 'gnocchi' but need a gluten free option, this Trader Joe's cauliflower gnocchi is showing up to whisk you off your feet. While delicious on their own, we're going to up the ante with a bright and citrus-y pesto among a few other delicious things.
What is cauliflower gnocchi?
- Trader Joe's brand of cauliflower gnocchi is made from 75% cauliflower, cassava flour (gluten free!), potato starch, olive oil and salt.
- Regular gnocchi is a traditional Italian pasta made from potato, eggs, and pasta flour (not gluten free).
- Is Trader Joe's Cauliflower Gnocchi gluten free? Yes! Because it uses cauliflower and cassava flour, as well as potato start, it is a gluten free pasta option. And it's vegan too, so if you want to keep this recipe vegan just omit the cheese and prosciutto - it'll still be ridiculously delicious.
- What does cauliflower gnocchi taste like? Well....cauliflower, actually. I mean, per TJ's website its ¾ cauliflower, so yeah, it's gonna taste like cauliflower - and thus it shall taste delicatable. Listen, even if you're not cauli's #1 fan, we're going to make the most taste bud happy bowl of cauliflower pasta pillows between the sauce and the crispy prosciutto and melty cheese.
- Can you make your own cauliflower gnocchi? Absolutely! How Sweet Eats has a great recipe.
How do you cook cauliflower gnocchi?
Now, there's quite a bit of debate on the interwebs about the best method for cooking this. I like to throw those bad boys right in the pan from frozen and fry them up in a high smoke point oil - like avocado or canola. Truth, some of the gnocchi occasionally stick to the pan. If you want to avoid that altogether you can try roasting it on a sheet pan first, but it won't be as crispy.
Tips for cooking your gnocchi:
- Non stick skillet
- Gnocchi do not have to be defrosted
- Make sure the gnocchi are not stuck together or break them apart if they are - this usually is where they stick to the pan.
- Sauté them up with other amazing tasty things and call it a day
Cauliflower Gnocchi with Grapefruit Pesto
The next best thing to cauliflower parading around as pasta is this grapefruit pesto. Like, I get it if you're skeptical because it's grapefruit in pasta but I'm imploring you to trust me. If you like a little bit of acidity in your sauces, YOU. WILL. LOVE THIS!
OH, AND THEN THERE'S THE BURRATA.
Have you had it? Do you know what it feels like to be in love with a cheese? Well, go and grab yourself a tub and get ready to delete tinder because you're never going swipe again now that burrata is here.
It's fresh mozzarella, wrapped around more fresh mozzarella that was soaked in heavy cream. Bel-freaking-lisimo.
I'm not sure if I can pin point a 'favorite' way to enjoy burrata, but this cauliflower gnocchi is definitely up there. The heat from the pasta and sauce makes the cheese all melty. Then to really bring the flavor a little drizzle of balsamic vinegar over the top. So stinking good.
So hurry up, delete tinder, go get some burrata and cauliflower gnocchi. Hey, who knows, maybe you'll meet a new friend or potential date right there in the freezer aisle. Or maybe you tackle the other person and fight for the last bag...you never know, things get weird at the grocery store. Either way, let me know about it....and this cauliflower gnocchi recipe too!
Need more cauliflower gnocchi in your life? Try it with these sauces:
- Hand Crushed Pomodoro Sauce
- Snow Day Bolognese Sauce
- Creamy Lemon Ricotta Pesto
- Instant Pot Lamb Ragu
- Marsala Cream Sauce
Trader Joe's Cauliflower Gnocchi with Grapefruit Pesto
Trader Joe's Cauliflower Gnocchi with Pesto and Crispy Prosciutto
- 1 bag frozen Trader Joe's Cauliflower Gnocchi
- 2 tablespoons canola (vegetable or avocado oil)
- 4 slices prosciutto
- ½ cup grapefruit pesto
- 2 tablespoons dry white wine
- 2 4-ounce balls burrata cheese
- optional: 1 ounce aged balsamic vinegar
- ½ cup pecans (coarsely chopped)
- ¾ cup parmesan cheese (freshly grated)
- 2 cloves garlic (finely grated)
- 6 cups basil leaves (about 3 good sized bunches)
- ¾ cup extra virgin olive oil
- zest of 1 ruby red grapefruit
- 2 tablespoons grapefruit juice
- 1 teaspoon salt
- Make the pesto: Preheat the oven to 350F. Spread the pecans on a baking sheet into a single layer. Toast for 3 to 4 minutes until lightly browned and aromatic. Transfer to the food processor and let cool. In the food processor, add the garlic, grapefruit zest and parmesan cheese. Pulse for about 1 minute, until the ingredients are finally ground. Pack the basil into the food processor, add the grapefruit juice and sprinkle with salt. Close the lid and turn the food processor on. With the blade running, slowly add the olive oil into a steady drizzle until incorporated.
- Crisp the prosciutto: On the stove top or in the oven, crisp up the prosciutto. For the stove top, cook the prosciutto for 1 to 2 minutes each side until crispy. For the oven, preheat to 350°F and cook for 5 to 10 minutes until crispy. Set aside.
- Prepare the cauliflower gnocchi: To prepare on the stove, heat the oil over medium high heat. Pour the frozen gnocchi in the pan, breaking apart any that are stuck together first. Cook 2 to 3 minutes per side, until golden brown. To roast in the oven, preheat the oven to 375°F and cook on a lightly oiled sheet pan 20 minutes each side.
- Sauté the gnocchi and pesto: Over medium low heat, add grapefruit pesto and white wine to the skillet the gnocchi was fried in. Let simmer 2 to 3 minutes until the wine reduces and blends with the pesto.
- Plate the deliciousness: Divide the grapefruit pesto covered gnocchi between two bowls. Crumble two slices crispy prosciutto over each bowl and add 1 ball of burrata to each. Optional: drizzle the burrata with an aged balsamic vinegar.