I have a confession to make. I am madly and unforgivably ADDICTED to Trader Joe’s Cauliflower Gnocchi! If you haven’t had a chance to try this bag of gluten-free and vegan goodness that contains only 5 ingredients then consider this blog post your PSA to go out and buy it now. I’ve been working on testing how to best cook this gnocchi and, in addition to providing you with that, I have created an amazing fall recipe for you using this gnocchi. Get ready for The perfect Fall Trader Joe’s Cauliflower Gnocchi recipe complete with a vegan butternut squash sauce and roasted vegetables. YUM!
Ready for all the Gnocchi and Fall Flavors: Jump to Recipe
So here’s the first tip to cooking TJ’s cauliflower gnocchi: don’t follow the package instructions! Seriously, cooking the gnocchi in a pan with water leads to some seriously mushy gnocchi. Because these gnocchi don’t have any gluten, potato, or eggs, they’re lacking a lot of the structure that holds a traditional gnocchi together. When I first started cooking the gnocchi, I pan fried it and this was REALLY good. However, what I didn’t like was how much oil I had to use to prevent the gnocchi from sticking to the pan. Don’t get me wrong, I still love the pan frying method and do this from time to time, but it’s not my go to anymore. What I’ve found I love even more is baking the gnocchi and just using a little bit of cooking spray/oil. As a bonus, this method allows you to roast any vegetables on the same pan at the same temperature for a quick and easy dinner! If you want to cut down your oil even more I bet you could even bake on parchment paper, though I personally haven’t tried that strategy yet.
Now while I love gnocchi with a good tomato sauce, I found that a thicker sauce really goes well with these gnocchi too. Pesto is an awesome choice, but for this fall flavored recipe I wanted to incorporate all the good squash that are in season. So, I took some butternut squash, seasoned it with delicious chili oil, and roasted it right along with all the veggies. Blend the squash with with some soaked cashews, nutritional yeast, salt, and a little water and you will have the perfect healthy and filling sauce to pour over your gnocchi and vegetables.
What I really love about this recipe is that it really highlights all the best flavors of Fall. Whatever you do, definitely don’t skimp on the sauce! Hope you enjoy this delicious and healthy cauliflower gnocchi dish. I absolutely love hearing about your cooking experiences with the recipes on SGTO, so please don’t forget to share your experience with this recipe in the comments below. Oh and PS, while I’d love if Trader Joe’s was a sponsor, unfortunately this blog post is in no way sponsored by them or this product. I just really wanted the chance to create a recipe with a product I have been absolutely loving lately. I’ll see you back here next week for something sweet & pumpkin flavored!
In case you are looking for some of the tools & ingredients used in this recipe, I’ve put a few of my favorites for you here:
- Part of the inspiration behind this recipe came from this Chili Beak Hot Spicy Chili Oil.It’s the perfect amount of spicy and adds so much flavor to this dish. You can substitute for any chili oil in the recipe, but this is the brand I recommend.
- As mentioned, I have an ongoing partnership with Imperfect Produce which is where I’ve been getting all my in season produce these days. I am a forever fan because of their mission to reduce food waste. Use code “SGTO” at checkout for 50% off your first order and get your butternut squash for this recipe from them today!