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.

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