Looking for more ways to turn the Trader Joe’s Cauliflower Gnocchi into a meal? Try this pan roasted cauliflower gnocchi with onions, peas and turkey bacon.
I think I’ve found my new favorite way to eat TJ’s cauliflower gnocchi. It’s a super simple combo, so flavorful and easy peasy to whip up. What more could you ask for?
A little backstory… last year around this time Trader Joe’s launched their cauliflower gnocchi and the world has become obsessed. I’m honestly not a huge gnocchi person so this product didn’t excite me much, plus it was always sold out at my local store so I was super late to the cauliflower gnocchi scene.
Don’t Follow the Package Instructions!
Yes, you read that right, disregard the package instructions! They say to boil or microwave the frozen gnocchi and they say to add water if you pan-sauté them. You’ll end up with a mushy, sticky cauliflower gnocchi which, to be honest, is super disappointing! Thankfully, I had the warning from other cauliflower gnocchi fanatics so I had to spread the message to you to.
Cooking Cauliflower Gnocchi
So far the best way I’ve found to cook Trader Joe’s cauliflower gnocchi is to pan roast it in a little olive oil or butter.
The first time I made the cauli gnocchi I pan roasted it with butter and served it with Rao’s homemade pasta sauce. It tasted totally fine, but I wasn’t blown away. Isaac on the other hand LOVED it and couldn’t stop raving about how much it tasted like regular, potato gnocchi. Needless to say, I knew I needed to find a way to cook cauliflower gnocchi…