Five Ways to Rock Your Trader Joe’s Cauliflower Gnocchi

My Instagram followers know that I have a pretty serious relationship with Trader Joe’s Cauliflower Gnocchi. It’s just so easy to make, and I’ve perfected a few staple recipes that make me want to cook it on repeat. I recently joked about a blog post featuring 975 ways to make cauliflower gnocchi. But how about we start with Five?

1. BAE Cauli Gnocchi


1 bag of Gnocchi

2 tbsp Cooking Oil of choice (I use Avocado Oil or EVOO)

1 tbsp Minced Garlic

1/4 tsp Red Pepper Flakes

1/4 tsp Onion Powder

1/4 tsp Basil (plus more for garnish)

1/4 cup Chopped Walnuts

1/4 cup Shredded Parmesan


Put all ingredients in a nonstick pan. Sauté for 15 minutes or until gnocchi is crispy, flipping frequently.

Top with Shredded Parmesan and Basil.

2. Gnocchi with Red Sauce


1 bag of Gnocchi

2 tbsp Cooking Oil of choice


Sauté gnocchi in oil for 15 minutes or until crispy.

Set aside to prepare sauce.


2 tbsp Cooking Oil of choice

2 tbsp Minced Garlic

1 28-ounce can Crushed Tomatoes

Kosher salt and ground black pepper

½ tsp Red Pepper Flakes

2 tbsp Butter (I use Earth Balance vegan butter)

⅓ cup Grated Parmesan Cheese (I use non-dairy)

Basil, for serving

(To save time, 1 Jar of Red Pasta Sauce)


In a large skillet, heat the oil over medium heat.

Add the garlic and sauté about 1 minute.
Add the tomatoes and bring to a simmer; season with salt and pepper.

Mix in the Red Pepper Flakes and simmer 15 to 20 minutes.

Stir in the butter and Parmesan.

Toss the gnocchi in the sauce until well coated.

Garnish with Parmesan and basil.

3. Gnocchi with Vegan Kale Pesto


1 bag of Gnocchi

2 tbsp Cooking Oil of choice

1 tub Trader Joe’s Vegan Kale Pesto


Sauté gnocchi in oil for 15 minutes or until crispy.

Empty pesto container into pan and coat gnocchi.

4. Gnocchi Mac & Cheese


1 bag of Gnocchi

3 tablespoons butter

2 tbsp minced Garlic

3 tbsp flour

2½ cups milk (I use almond milk)

2 cups shredded cheddar cheese (I use non-dairy)

Salt and ground black pepper


Preheat the oven to 375°F.

Lightly grease a 9-inch square baking pan.

Bring a large pot of salted water to a boil.

Add the gnocchi and cook until they float to the surface.

Drain the gnocchi, then set aside.

Return the pot to the stove.

In the same pot, melt the butter over medium heat.

Add the garlic and cook 1 minute.

Add the flour to the pot and cook, stirring constantly, for 2 to 3 minutes.

Add the milk gradually, whisking to incorporate.

Bring the sauce to a simmer and cook until it thickens.

Stir in the cheese until it melts, then season the sauce with salt and pepper.

Stir in the gnocchi, tossing to coat well in the sauce.

Pour the mixture into the prepared baking dish.

Bake until the sauce is bubbly and has thickened slightly, 10 to 15 minutes.

5. Gnocchi Casserole



1 can coconut milk

2 large eggs (or egg replacer for vegan)

2 tablespoons flour (I used almond)

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

1/2 teaspoon red pepper flakes

1-2 teaspoons rosemary, minced

1-2 teaspoons sage, minced


1 bag Trader Joe’s cauliflower gnocchi

1 cup broccoli florets

2 sausages (I used veggie, but any will work. Or you can omit.)

Preheat oven to 350F.

Slice sausages in bite size pieces and layer ingredients for base in a casserole dish.
Whisk together eggs and coconut milk for sauce, then add spices and pour sauce over the base.
Bake on 350 for 50-60 minutes.


How about you…what’s your favorite way to make your Cauliflower Gnocchi? I can’t wait to hear!


Molly B.

Cauliflower and Lentil Tacos

“I couldn’t give up meat, because I would miss tacos too much.” Um ain’t nobody goin without tacos over here! Even though I don’t eat a lot of meat anymore, I still enjoy a lot of meatless meals that pass for the real deal.

One recipe that we’ve developed over the past few years is our beloved Cauliflower Lentil Tacos. They’re packed with all sorts of healthy ingredients, they’re super easy to make, and they are AMAZING!

Here’s the recipe for you to use on your Meatless Monday or Taco Tuesday!


• 1 cup lentils

• 1 head cauliflower, cored and broken into florets (or 1 bag of riced cauliflower)

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• 4 teaspoons chili powder

• 2 teaspoons ground cumin

• 1 teaspoon ground coriander

• (You can also skip the previous 4 ingredients and use 1 package of store-bought taco seasoning.)

• 1/2 cup canned tomato sauce

• 1 1/2 teaspoons salt

• 1/2 teaspoon ground black pepper

• 1 package taco shells and/or tortillas

• toppings of choice (lettuce, salsa, cheese, etc.)



1. Rinse the lentils and drain well.

2. Combine the lentils and 4 cups water in a small saucepan.

3. Bring to a boil, then reduce the heat to low, cover and simmer until tender, about 20 minutes.

4. Drain excess water and set the lentils aside.

5. Pulse the cauliflower in a food processor until reduced to pieces the size of rice. (If using pre-riced cauliflower, skip this step.)

6. Heat the olive oil in a large skillet over medium heat.

7. Add the cauliflower, garlic, 2 teaspoons of the chili powder, 1 teaspoon of the cumin and 1/2 teaspoon of the coriander and cook for 4 minutes.

8. Stir in the tomato sauce and cook until the cauliflower is tender, another 3 minutes.

9. Add the cooked lentils to the cauliflower mixture.

10. Add the remaining 2 teaspoons chili powder, 1 teaspoon cumin and 1/2 teaspoon coriander. Stir in the salt and pepper and cook for 3 minutes more to blend the flavors.

Put your filling in your taco shells, load it up with your favorite toppings, and enjoy!

Also toddler approved!


Molly B.