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How to make crispy Trader Joe's Cauliflower Gnocchi - Gluten-free, dairy-free, paleo, nut-free. Airfryer or oven!

We love the @traderjoes frozen cauliflower gnocchi for a few reasons:

1. Cauliflower, a veggie, is the 1st ingredient
2. All of the ingredients are ones I can get on board with and Paleo-friendly
3. My kids DEVOUR this stuff. Vegetables + my kids devouring them = one happy mama.

But, they are a bit of a bear to cook. Ignore the package directions, you will just end up with a goopy mess of frustration.  My tips were so popular, I am finally giving them a permanent home on the blog, including both airfryer and oven methods!

Are Cauiliflower Gnocchi #whole30?

Nope, though the ingredients are compliant, and here’s why from the headmistress Melissa Urban herself:

“This is a hard one because some will say ‘it’s the same as zucchini noodles.’ But these are meant to LOOK, FEEL, and TASTE like pasta, where zucchini noodles are decidedly not. Cauliflower gnocchi is OUT for your Whole30–the only “noodles” allowed are those that are 100% vegetable, noodles in shape only (not texture, flavor, or taste). These are meant to recreate pasta very directly, so it falls under the SWYPO rules.”

So rock it outside of your Whole30.

Also, note – true Italians would probably wince at the way we eat gnocchi – gnocchi is meant to be eaten like pasta. Crispy cauliflower gnocchi is not that, more like a tator tot?!  Crime to authentic gnocchi or not, my family LOVES them crispy! Anyone else love these like we do?

Crispy Trader Joe's Cauliflower Gnocchi

Servings 4
Author Autumn @wholefoodfor7

Ingredients

  • 1 12oz bag frozen Trader Joe's Cauliflower Gnocchi see notes for doubling/tripling
  • 2 tablespoons olive oil
  • 3/4 teaspoon garlic salt or salt

Instructions

  1. If using oven, preheat to 425 and line a baking sheet with parchment paper (foil will not work with the gnocchi = sticky mess!).

  2. Prior to opening gnocchi, smash on counter or with kitchen hammer to break apart any gnocchi that are stuck together.

  3. In a medium bowl, mix frozen gnocchi with olive oil and salt.

  4. If cooking in the oven, spread on parchment paper. Make sure the gnocci are in a single layer and not touching each other. Any gnocchi that's touching will cook together and not get as crispy. Cook at 425 for 25 minutes, flip, and then cook another 15 minutes until golden.

  5. If cooking in the airfryer, generously spray the basket with cooking oil. Again, make sure the gnocchi are in a single layer, or you will just get one giant goopy gnocchi nugget. This may mean you might have to cook in batches or consider the oven method instead. Cook at 350 for 20 minutes, flipping/stirring halfway through.

  6. Enjoy hot and crispy! Our house is divided on how to eat these - half of our family love them dipped in my Date Mustard or Whole30 Secret Sauce, the other half love them smothered in red marinara sauce.

Recipe Notes

TIPS: Want to cook a double or triple batch? Each bag of gnocchi only has 2.5 cups in it, so we usually cook three bags at a time for my large family of 7. This means we definitely go the oven method route and can fit 3 bags on one pan, being careful the gnocchi are spaced out and not crowded.
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Cook straight from frozen, thawing these first has never gone well for me.
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These get doughy as they cook. DO NOT touch/stir them until they are golden brown on one side. Otherwise = gooey mess.
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And the package directions are useless, ignore them unless you like gooey messes and frustration!

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