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Trader Joe’s Cauliflower Gnocchi with Brown Butter and Sage

published about 1 hour ago

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

Trader Joes’ Cauliflower Gnocchi is a fan favorite among many TJ’s regulars , and it’s easy to see why. It’s ready in 10 minutes, it’s vegan and gluten-free, and it’s just as satisfying as the classic — all while being made up of 75 percent cauliflower. I still reject a lot of cauliflower substitutes (particularly rice), but TJ’s hit the nail on the head with this gnocchi, and it’s the perfect blank canvas for adding your own flair.

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

Here, I’ve paired the gnocchi with a nutty brown butter and sage sauce, which makes this easy dinner feel fancy. All you need to grab from TJ’s is the gnocchi, some sage leaves, unsalted butter, fresh spinach, and Parmesan cheese.

You’ll start by cooking the gnocchi in a skillet, which gives it a slightly crisped exterior that contrasts the soft, pillow-y inside. Brown the butter in a pot, then add the sage leaves, spinach, and a pinch of salt. Add the gnocchi, give it a toss, then serve with plenty of Parmesan on top.

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Trader Joe's Cauliflower Gnocchi with Brown Butter and Sage

Yield Serves 4

Cook time 15 minutes to 18 minutes

• alcohol-free
• egg-free
• kidney-friendly
• fish-free
• peanut-free
• vegetarian
• shellfish-free
• pork-free
• pescatarian
• sugar-conscious
• gluten-free
• tree-nut-free
• soy-free
• wheat-free
• red-meat-free
• low-carb

Per serving, based on 4 servings. (% daily value)

• Calories 180
• Fat 17.3 g (26.5%)
• Saturated 10.8 g (54.2%)
• Carbs 3.1 g (1.0%)
• Fiber 1.8 g (7.1%)
• Sugars 0.3 g
• Protein 4.8 g (9.5%)
• Sodium 158.1 mg (6.6%)

Ingredients

• 2 (12-ounce) bags

  frozen Trader Joe’s Cauliflower Gnocchi

• 5 tablespoons

  unsalted butter

• 1 (5-ounce) bag

  baby spinach

• 10

  fresh sage leaves

• 1/4 cup

  grated Parmesan cheese

• 1 teaspoon

  kosher salt

Instructions

1. Cook 2 bags frozen Trader Joe’s Cauliflower Gnocchi on the stovetop according to package directions.

2. Melt 5 tablespoons unsalted butter in a large, heavy-bottomed pan over medium-low heat. Swirl it around the pan constantly until the butter begins to foam and is browned and has a nutty fragrance, 2 to 3 minutes.

3. Reduce the heat to low. Add 5 ounces baby spinach, 10 fresh sage leaves, and 1 teaspoon kosher salt. Cook until the spinach is wilted. Add the cooked gnocchi and toss to combine. Sprinkle 1/4 cup grated Parmesan cheese on top.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Nicole Rufus

Assistant Food Editor

Nicole is the Assistant Food Editor at Kitchn. She writes about recipes as well as developing some of her own. You can usually find her playing around in the kitchen or online “window” shopping. She currently resides in Brooklyn and is getting her master’s in Food Studies.

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Source : food