Skip to main content

6 Ways to Turn Cauliflower Gnocchi Into a Mouthwatering Dinner


Yes, this crucifer-turned-Italian-dumpling is having a moment. These pillowy-soft bits are a great gluten-free, vegan pasta fix—and, well, they're made from cauliflower. At Trader Joe's, they have become a cult favorite with low-carb and keto dieters, millennials and just about everyone. Here's why they're good for you, plus how to transform them into dinner.

Cauliflower Gnocchi Nutrition

Compared with traditional potato gnocchi, they shave off almost 90 calories per cup (140 vs. 227) and have less than half the carbs (22 vs. 48) and 2 grams more fiber (6 grams).
The ingredient list is simple: cauliflower, cassava flour, potato starch, extra virgin olive oil, and sea salt.

6 Cauliflower Gnocchi Dinner Ideas

So far, we've only found them at Trader Joe's, but with their Instagram cred, we're guessing we're about to see more. (Are you listening, food industry?) Best of all, a bag of cauliflower gnocchi can turn into a satisfying dinner in just minutes. Try these ideas for starters (all make 4 servings).
Don't Miss: Homemade Cauliflower Gnocchi with Brown Butter & Sage

1. White Bean-Sage Cauliflower Gnocchi

Brown gnocchi in a skillet in butter and olive oil, about 5 minutes. Add a can of drained white beans, 1 Tbsp. crumbled dried sage and a splash of water; simmer, covered, 5 minutes. Sprinkle with salt and freshly ground pepper and serve on a bed of baby arugula.

2. Shrimp Oreganata Cauliflower Gnocchi

Cook gnocchi according to package directions. Microwave a pint of halved grape tomatoes, a little olive oil, a teaspoon or two of minced garlic, a sprinkle of oregano and a pinch of salt until softened, about 1 minute; stir in cooked gnocchi and cooked peeled shrimp.

3. Creamy Salmon & Sugar Snaps Cauliflower Gnocchi

Microwave 3 cups sugar snap peas until tender. Cook gnocchi according to package directions. Stir 4 Tbsp. cubed cream cheese in a nonstick skillet just until melted. Stir in gnocchi, sugar snaps and a dollop of plain Greek yogurt. Top with flaked smoked salmon and a sprinkle of pepper.

4. Spinach-Artichoke-Sausage Cauliflower Gnocchi

Microwave a 10-oz. package of frozen chopped spinach until hot; squeeze dry. Brown gnocchi in olive oil in a nonstick skillet, about 5 minutes. Stir in a diced cooked Italian turkey sausage link, a 14-oz. can of drained quartered artichoke hearts and the spinach. Heat through and sprinkle with grated Parmesan.

5. Red Cabbage-Apple Caulifower Gnocchi

Microwave 3 cups shredded red cabbage until softened. Brown gnocchi in olive oil in a large nonstick skillet, about 5 minutes. Stir in the cabbage and a splash of water; cover and cook, stirring occasionally, until the water evaporates. Stir in ½ cup unsweetened applesauce and a dollop of Dijon mustard; heat through and season with pepper.

6. Two-Cauli Carbonara Cauliflower Gnocchi

Brown gnocchi in olive oil in a large nonstick skillet, about 5 minutes. Add 2 cups riced cauliflower, 3 pieces crumbled cooked bacon and 1/3 cup -water; cover and cook, until everything's soft. Beat 2 pasteurized eggs with ½ cup grated Romano cheese and pepper; remove from heat and stir into gnocchi to coat.

Comments

Post a Comment

Popular posts from this blog

Fantastic fish fingers

Fantastic fish fingers Fish fingers taste wonderful when you make them from scratch - even the kids can help! Guaranteed to impress.
Post a Comment
Read more

Roast spiced duck with plums

Ingredients 1  star anise 2 tbsp coriander seeds 4 tbsp muscovado sugar 2½ kg whole  duck 1 tsp  olive oil 6  plums , halved and stoned 3 bay leaves 75ml red wine vinegar 300ml chicken stock Method Heat oven to 160C/140C fan/gas 4. Toast the star anise and coriander seeds in a dry pan until aromatic. Tip the toasted spices into a spice grinder with 2 tsp sea salt and grind into a fine powder (or crush using a  pestle and mortar ). Put the spice salt in a bowl, add the sugar, mix well and set aside. Lightly score the skin of the duck in a criss-cross pattern and heat the oil in a large casserole. Using a pair of tongs to turn it, brown the duck well on all sides, pour off the excess fat, then sit the duck breast-side up and season all over with the sugar and spice mix. Pack the plums around the outside, then scatter over the bay and pour over the vinegar and stock. ...
Post a Comment
Read more

Sticky gingerbread puddings with ginger wine and brandy sauce

  Sticky gingerbread puddings with ginger wine and brandy sauce If you want to make these puddings in advance, they freeze beautifully, and after defrosting should be re-heated as below. Equipment and preparation: You will also need eight 175ml/6fl oz pudding basins, well buttered, and a solid baking sheet. Ingredients 110g/4oz stem ginger in syrup (8 pieces) 1 heaped tsp freshly grated ginger 175g/6 oz self-raising flour ¼ level tsp ground ginger one third level tsp ground cinnamon one third level tsp ground cloves ½ level tsp baking powder ¾ level tsp bicarbonate of soda 2 eggs 75g/3oz soft butter 110g/4oz dark brown sugar 1 tbsp black treacle 175g/6oz Bramley apples, peeled, cored and chopped small For the ginger wine and brandy sauce 4 tbsp ginger wine 2 tbsp brandy 175g/6oz soft dark brown sugar 110g/4oz unsalted butter 2 pieces stem ginger, chopped small Method Pre-heat the ove...
Post a Comment
Read more