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23 October, 2020

Creamy Cauliflower Gnocchi/Paleo, Whole30, Keto

Posted in : Dairy Free, Gluten Free, Keto, Low Calorie, Main Dishes, Paleo, Uncategorized, Vegan/Vegetarian, Whole30 on by : Marisol Chancellor

I finally did it. I tried the famous Trader Joe’s cauliflower gnocchi. I don’t know why it took me such a long time to try it but I finally did and I love it. Everybody does, right? It is like soft clouds of yummy cauliflower. Super fast to make and so convenient.

I didn’t follow the package instructions, instead I saute the gnocchi on a hot skillet and let it sit for a couple of minutes until they got nice and golden brown on the outside, then add whatever sauce you want, let them simmer for a few minutes until completely thawed and cooked through. This is in my opinion what gives them a better texture.

This creamy cauliflower gnocchi is Paleo, Whole30 and keto approved! The based for the sauce is coconut milk and Dijon mustard, I love the meaty flavor from the baby bella mushrooms and the extra nutrients from the spinach. This is definitely a dish you can feel good about, it is comforting and packed with flavor. TJ’s Cauliflower Gnocchi will be a staple in my freezer for sure.

Find recipe below!

Creamy Cauliflower Gnocchi

Category: Uncategorized

Creamy Cauliflower Gnocchi

Ingredients

  • 1 12 oz bag frozen cauliflower gnocchi
  • 1 tablespoon olive oil or ghee
  • 8 oz baby Bella mushrooms
  • 2 garlic cloves, minced
  • 1 can full fat coconut milk
  • 1/2 teaspoon dry marjoram
  • 1/2 tablespoon Dijon mustard
  • 2 cups baby spinach
  • salt and pepper to taste

Instructions

  1. In a large skillet, heat the oil or ghee on medium high heat.
  2. Add the cauliflower gnocchi on a single layer and let it set undisturbed for a couple of minutes, just enough to get a nice golden brown crust. Once it has started to brown move around to get an even golden brown color. Transfer to a plate and set aside.
  3. In the same skillet, brown the mushrooms. Add the minced garlic and let it cook for a couple of minutes.
  4. Return the gnocchi to the skillet and add the coconut milk, marjoram and Dijon mustard. Stir and let it cook for 5 to 10 minutes until the gnocchi and mushrooms are tender.
  5. Add the baby spinach and stir around until they are wilted. Season with salt and pepper to taste.
  6. Serve immediately.
  7. Enjoy!

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