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How To Cook Trader Joe's Cauliflower Gnocchi in a Creamy Veggie Sauce Recipe

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This recipe for Trader Joe's Cauliflower Gnocchi features a deliciously creamy and veggie-filled sauce, making it a quick and satisfying meal perfect for a cozy night in. Gnocchi is pan-fried to a golden crisp and tossed with sautéed mushrooms, red onion, garlic, spinach, and a rich coconut milk-based sauce, finished with parmesan cheese and fresh herbs for added flavor.

Ingredients

Main Ingredients

  • 2 tablespoons olive oil – divided
  • 1 package Trader Joe’s cauliflower gnocchi
  • Kosher salt and ground black pepper
  • 1/2 cup diced red onion
  • 2 cups sliced baby bella mushrooms
  • 3 cloves of garlic – minced
  • 1 cup fresh spinach
  • 1/3 cup vegetable stock
  • 1 tablespoon dried basil or oregano
  • 1 cup coconut milk – full-fat or heavy cream
  • 1/4 cup grated parmesan cheese (optional for non-vegan)
  • 1/4 cup fresh chopped parsley (optional for serving)

Instructions

  1. Cook the cauliflower gnocchi: Heat a skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the cauliflower gnocchi and toss to coat. Cook the gnocchi for about 3-5 minutes, stirring occasionally until golden brown on all sides. Remove the gnocchi from the skillet and set aside on a plate or bowl.
  2. Make the creamy veggie-filled sauce: In the same skillet, add the remaining 1 tablespoon olive oil. When the oil is hot, add the diced red onion, sliced mushrooms, and minced garlic. Cook the mixture for 4-5 minutes, stirring occasionally, until the mushrooms are golden brown and the onions are softened.
  3. Add spinach: Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
  4. Simmer with vegetable stock and herbs: Pour in the vegetable stock and add the dried basil or oregano. Stir well to combine with the vegetables. Season with kosher salt and ground black pepper to taste. Bring the mixture to a simmer and cook for 2-3 minutes to meld the flavors.
  5. Add coconut milk: Stir in the coconut milk (or heavy cream if preferred), blending it thoroughly with the simmered veggies. Let the sauce cook for an additional 2 minutes until heated through and slightly thickened.
  6. Combine gnocchi with sauce: Return the cooked gnocchi to the skillet and gently stir to coat them evenly with the creamy veggie sauce. Cook for another 2 minutes to allow the flavors to meld.
  7. Finish with parmesan cheese: Stir in the grated parmesan cheese (if using), and adjust seasoning with additional salt and pepper as needed according to taste.
  8. Plate and garnish: Serve the gnocchi warm, topped with freshly chopped parsley or basil and an extra sprinkling of parmesan cheese, if desired.

Notes

  • For a vegan version, omit the parmesan cheese or use a vegan parmesan substitute.
  • You can substitute coconut milk with heavy cream for a richer sauce.
  • Ensure the skillet is hot before adding the gnocchi to achieve a nice golden crust.
  • Feel free to add other vegetables like bell peppers or zucchini for more variety.
  • Use fresh herbs like basil or parsley to enhance the flavor and presentation.

Find it online: https://recipeplenty.com/how-to-cook-trader-joes-cauliflower-gnocchi-in-a-creamy-veggie-sauce-recipe/