Skip the directions on the bag and try these 3 delicious methods for how to cook Trader Joe's Frozen Cauliflower Gnocchi instead.Unless you only follow dogs that dress better then you do on Instagram, chances are you’ve seen Trader Joe’s instant cult classic – frozen cauliflower gnocchi – being gushed about on social media sometime in the past year.Gnocchi is one of my very favorite foods and traditionally it’s a soft dough made from potatoes, flour and eggs that’s cut into delicious little dumplings then boiled or pan-fried.My current gluten, dairy, egg and peanut-free diet can accommodate ALL THE FROZEN CAULIFLOWER GNOCCHI I CAN HANDLE – WHEE!(PS: need to share two, new-to-me Trader Joe finds: Tea Tree Tingle shampoo and conditioner, and Soft Batch Snickerdoodle Cookies.The shampoo and conditioner are laced with tea tree and peppermint and make my scalp wonderfully tingly, while the cookies are not only gluten-free and vegan, but some of the yummiest treats I’ve had in awhile!).The pan-fry method is the one I use most often – just pour a bag of frozen cauliflower gnocchi into a skillet then let it sizzle with your favorite fat for a few minutes.Cook gnocchi per instructions above using butter then season with salt and add 3 cloves pressed or minced garlic to the skillet.Saute for 1-2 minutes, or until garlic is very fragrant, then scoop onto plates and top with chopped fresh chives.The gnocchi take on a nice, dry and sturdy (for lack of a better word) texture on the outside which makes them perfect for mixing with marinara, pesto, or cheese sauce, or even for picking up and eating like tater tots.If your kids are tired of the same old spaghetti, try stirring the cooked gnocchi into warmed marinara sauce then topping with freshly grated parmesan cheese, if you please.Roast the frozen gnocchi on a sheet pan alongside meat and other vegetables, or by itself before tossing with butter, marinara, pesto, etc.Preheat oven to 425 degrees then line a half sheet pan with a silpat or parchment paper.Preheat oven to 425 degrees then line a half sheet pan with a silpat or parchment paper.Add 1 each sliced onion (yellow or sweet), green bell pepper and red bell pepper to the center of the pan, drizzle with extra virgin olive oil, season generously with garlic salt, and then toss to coat.Add 4 sweet Italian sausages cut into fifths plus a bag of frozen cauliflower gnocchi then stir and spread back into an even layer.Roast for 20 more minutes, or until gnocchi are golden brown and sausages and vegetables are cooked through, stirring halfway through.
Edward R. Forte
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