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Trader Joe's Cauliflower Gnocchi with vegan butternut squash sauce and roasted vegetables

Vegan Cauliflower Gnocchi with Butternut Squash Sauce & Veggies

If you have never tried Trader Joe's Cauloflower Gnocchi you are truly missing out! These gnocchi taste best whey they are baked until crispy and mixed with a creamy vegan butternut squash sauce, broccolini, mushrooms, and brussel sprouts.
5 from 3 votes
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Course: Vegetarian Pasta
Cuisine: Vegan, Gluten-Free
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 servings


Roasted Vegetables & Gnocchi

  • 2 bags Trader Joes Cauliflower Gnocchi also can be replaced with 5 cups of any other frozen gnocchi
  • 3 cups broccolini stems included, chopped into 3-4" inch length pieces
  • 1 ½ cups sliced button mushrooms
  • 1 cup chopped brussel sprouts halved or quartered depending on size
  • 2 teaspoons chili oil
  • 1 teaspoon freshly squeezed lemon juice
  • ½ teaspoon garlic powder
  • 1 Tablespoon avocado oil
  • salt & pepper to taste
  • cooking spray to lightly spray baking sheets

Sauce Ingredients

  • 2 cups chopped butternut squash * cut into 1" squares
  • 1 teaspoon chili oil
  • ¼ teaspoon garlic powder
  • ½ teaspoon freshly squeezed lemon juice
  • ½ cup soaked cashews *soaked for 30 minutes- 1 hour in hot water*
  • ¼ cup nutritional yeast
  • ¾ cup water
  • salt & pepper to taste (recommending using at least 1 tsp salt)


  • *Please note that before preparing the main ingredients you will want to soak your cashews for 4-6 hours in room temperature water or 30 minutes-1 hour in boiling hot water. This softens them enough to become smooth when blending the sauce*
  • Begin by spraying two large sheet pans with cooking spray and preheating the oven to 400F. Spraying the pans is very important so the gnocchi and other vegetables do not stick.
  • On one sheet pan, add your chopped butternut squash. Top with the sauce ingredients including the chili oil, garlic powder, and lemon juice and mix until squash evenly coated. You will mix the cashews, nutritional yeast, and water from the sauce ingredients in later.
  • On the second sheet pan add your broccolini, mushrooms, and brussel sprouts and coat evenly with the chili oil, avocado oil, lemon juice, garlic powder, salt, and pepper under the roasted vegetable ingredients. Once evenly coated, add the two bags of frozen gnocchi to the same pan, toss to combine, and evenly spread out over the pan. *Important: make sure vegetables & gnocchi are spread out to cook evenly*
  • Add both pans to the oven and bake the vegetables and gnocchi for 15 minutes. At the 15 minute mark, briefly remove the pans and stir the ingredients on both sheet pans. Add back to the oven and bake for another 10-15 minutes until the vegetables and gnocchi are browned and crisp, but not burnt.
  • Remove the ingredients from the oven and let cool. While the vegetables are cooling, add your soaked cashews to a blender or food processor and blend about 1 minute. Next, add in the roasted butternut squash, nutritional, yeast, and water. Blend until a thick but smooth sauce is formed. If you want a thinner sauce, add more water at this time and continue to blend. Season with salt and pepper to your liking.
  • Add the cauliflower gnocchi and vegetables to a bowl and top each bowl with sauce. ENJOY!


  • If you want an even easier preparation, skip soaking the cashews and roasting the butternut squash and use any store bought sauce. Won't be quite the same, but tastes just as good!
  • If you have any leftover sauce, you can store in the fridge for 3-5 days or in the freezer up to 1 month.
  • To prep ahead of time, soak your cashews the morning before you want to cook this. The cashews turn out best when soaking in room temperature water for 4-6 hours, however soaking in boiling hot water for 30 minutes- 1 hour is a good work around if you are short on time


Calories: 312kcal | Carbohydrates: 37g | Protein: 16g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 104mg | Potassium: 990mg | Fiber: 8g | Sugar: 10g | Vitamin A: 10738IU | Vitamin C: 258mg | Calcium: 205mg | Iron: 4mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!