Cauliflower gnocchi sautéed in olive oil, fresh spinach, garlic and rosemary; then topped with shaved Pecorino Romano cheese.
Our girls love shopping at Trader Joe's to find unique food items to try.
Unfortunately, we don't have a store close to us so it's literally one of their routine weekend outings and a way for them to spend time together now that they don't live together.
My husband and I will occasionally go with them and on this one trip in particular, I found their cauliflower gnocchi and couldn't wait to try it.
It's found in their freezer section and it's also best to cook from it's frozen state as well. This helps the gnocchi keep it's form without become mashed cauliflower.
Since this was my first time using this product, I made a very simple recipe to try as a side dish. The gnocchi was soft and pillowy and the flavor was amazing.
I'll definitely be making this recipe again, but next time I'd double the recipe and serve it for dinner. ~Enjoy!
Suggested Equipment
Ingredients Needed
To make this recipe you're going to need the following ingredients:
Frozen Cauliflower Gnocchi: Though I used Trader Joe's brand, many local grocery stores carry other brands. These would work just as well; however, Trader Joe's brand are egg-free, gluten-free, dairy-free and vegan.
Extra Virgin Olive Oil: For an added flavor, you can also use any flavor infused olive oil like lemon, garlic or rosemary.
Fresh Garlic: Either minced or shaved thin
Fresh Spinach:
Fresh Rosemary
Shaved Pecorino Romano Cheese: Grated cheese will work in this recipe as well.
Kosher Salt
Black Pepper
How do you make Cauliflower Gnocchi with Spinach?
Start by cleaning the spinach under cold water; then drain to remove as much excess water as possible. I like to use my salad spinner.
Gather and prepare the rest of the ingredients; then chop the garlic and rosemary. Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat; then add the spinach, garlic, and rosemary.
Cook for 1-2 minutes until the spinach wilts; remove the spinach from the skillet and place in a bowl to hold until you cook the gnocchi. Blot out any excess water with a paper towel.
Next, add the remaining tablespoon of oil to the pan along with the frozen gnocchi and cook for 3-4 minutes without stirring. After they start to turn light brown, gently flip them over and cook for another 3-4 minutes.
Once they're lightly browned on both sides, add the spinach mixture back in, cook for another 1-2 minutes until the spinach is hot again; then sprinkle with the cheese, salt and pepper.
Place the cauliflower gnocchi in a bowl and serve with any main meal.
Serving Suggestions
This Cauliflower Gnocchi with Spinach will go with so many main entrees including Caprese Stuffed Chicken Roll Ups, Balsamic Meatloaf, Honey Roasted Garlic Pork Chops or Shrimp Scampi Foil Packs.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Cauliflower Recipes
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- Broccoli and Cauliflower Gorgonzola Bake
- Roasted Cauliflower Steaks Parmesan
- Low Carb Cauliflower Picnic Salad
- Cauliflower Crust Pizza
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Cauliflower Gnocchi with Spinach
Ingredients
- 24 ounces frozen cauliflower gnocchi
- 2 tablespoons extra virgin olive oil (divided)
- 1 tablespoon garlic (minced or thinly sliced)
- 3 cups fresh spinach
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons shaved parmesan cheese (or grated)
- ¼ teaspoon kosher salt
- dash black pepper
Instructions
- Start by cleaning the spinach under cold water; then drain to remove as much excess water as possible.( I like to use my salad spinner.)
- Gather and prepare the rest of the ingredients; then chop the garlic and rosemary. Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat; then add the spinach, garlic, and rosemary.
- Cook for 1-2 minutes until the spinach wilts; remove the spinach from the skillet and place in a bowl to hold until you cook the gnocchi. Blot out any excess water with a paper towel.
- Next, add the remaining tablespoon of oil to the pan along with the frozen gnocchi and cook for 3-4 minutes without stirring. After they start to turn light brown, gently flip them over and cook for another 3-4 minutes.
- Once they're lightly browned on both sides, add the spinach mixture back in, cook for another 1-2 minutes until the spinach is hot again; then sprinkle with the cheese, salt and pepper.
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