Garlic and Lemon Cauliflower Gnocchi
So… I tried Trader Joe’s cauliflower gnocchi for the first time.
Admittedly, my expectations were initially low. I have heard rave reviews about the cauliflower gnocchi for years. As someone who’s never been a huge fan of cauliflower, I wasn’t sure how I would feel about it in gnocchi form. Could it really be worth all the hype?
Well, yes and no. Firstly, it’s hard to draw comparisons between this gnocchi and traditional gnocchi because they’re made from different veggies with different flavors. While I cooked, I noticed the smell of this gnocchi was a bit strong and may be off putting. The sodium content is much higher than I’d prefer. Considering cauliflower is the first ingredient out of five total, however, the gnocchi makes a fair substitute.
No, it is not potato gnocchi, but it is flavorful, pillowy, chewy, and soaks up the lemon and garlic flavors beautifully. Overall, I was pretty satisfied.
Be warned, the taste and texture may feel a bit off for classic gnocchi lovers. But those looking for lower carb or vegan alternatives may find themselves pleasantly surprised by how easily cauliflower can be transformed into a filling and tasty meal.
The cauliflower gnocchi packages are rather small, so each pack will feed about two for a main dish. My lemon and garlic mixture perfectly complements the gnocchi and the toasted pine nuts add a delicious nuttiness and crunch.
This gnocchi works wonderfully for a quick dinner but also makes a great meal prep. Each package has enough for two hearty servings, which I find fits best for couple or solo diners. It’s a cost effective alternative that serves as a great weeknight dinner.
If you’re looking for something different, give this gnocchi a try.
Enjoy!
Hungry for more?
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Garlic and Lemon Cauliflower Gnocchi
Ingredients
- 1 package cauliflower gnocchi
- 1/4 lemon juiced
- 2 cloves garlic sliced
- 1.5 tbsp olive oil
- 1.5 tbsp toasted pine nuts
- fresh basil and parsley for garnish
- salt and pepper to taste
Instructions
- Cook gnocchi according to package directions until water has mostly evaporated.
- In a separate skillet, cook oil and garlic together until garlic sizzles and begins to brown. Add remaining ingredients except fresh herbs to the skillet and set aside.
- Once gnocchi begins to brown, add skillet mixture to the pot and gently stir to combine.
- Let cook until gnocchi has browned and absorbed the moisture. The gnocchi should have some color but be very tender.
- Divide into two bowls and top with fresh herbs, as desired. Serve immediately.
