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 5 ingredient, gluten-free, and vegan goodness, then consider this blog post your PSA to go out and buy it now. In addition to providing you with the best way to cook this gnocchi, I have created an amazing fall recipe for you too. 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
How to Cook Trader Joe’s Cauliflower Gnocchi
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 this gnocchi is made without gluten, potato, or eggs, they’re lacking some of the structure that holds traditional gnocchi together.
When I first started cooking the gnocchi, I pan fried it and it 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 or parchment paper to avoid oil altogether. 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!
While Any Sauce Works, A Thick Sauce is Best!
While I truly love this gnocchi with a good tomato sauce, I found that a thicker sauce really is even better. Pesto is an awesome choice if you have some on hand, so if you’re looking for a good pesto recipe check out this Spring Quinoa Bowl on the blog. However, for a fall-flavored recipe, I wanted to incorporate all the good squash that are in season right now. So I took some butternut squash, seasoned it with delicious Chili Beak Hot Spicy Chili Oil, and roasted it right along with some veggies. Then, I blended the squash with some soaked cashews, nutritional yeast, salt, and a little water to get a perfectly healthy, thick, and delicious creamy vegan butternut squash sauce.
What I really love about this recipe is that it highlights all the best flavors of Fall. Whatever you do, definitely don’t skimp on the sauce! 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. Hope you all enjoy this fabulous recipe!