Cauliflower Gnocchi To Fool Them All!
Considering I’m 75% Italian, I am no stranger to the pillowy belly sinking gnocchi that we all know and love! They’re one of my favorite guilty pleasures. But, after I eat them, I feel like I need a week-long juice cleanse. If you’re like me, I have the best news ever! The frozen Cauliflower Gnocchi from Trader Joes are TO-DIE-FOR!
Now if you’re not like me and the dense little pillow pasta doesn’t leave you hurting, try these anyway! And don’t tell your family. See if they notice. That’s what I did, and no one knew! It was fun :o)
This supper couldn’t be easier to make. This is what I did…
I started by sautéing some diced onion. Then I added in 2 heaping handfuls of cut Tuscan Kale. I added in some salt & pepper, and sautéed that until the kale was bright green and softened, about 7 minutes.
While the kale cooked, I busted out the frozen cauliflower gnocchi and cooked those in a separate skillet according to the package instructions (I prefer the saute method).
While the gnocchi cooked away, I added a can of San Marzano crushed tomatoes into the pot with the sautéed onion & kale. I turned off the heat and set aside.
When the gnocchi finished cooking, I added them to the sauce and stirred to combine. I gave it a taste for seasoning. And that’s it! How easy was that?! Sprinkle some fresh basil and serve it up! Remember, don’t tell your family it’s cauliflower! See if they notice.
Cauliflower Gnocchi With Kale
Ingredients
- 1 Tbsp olive oil
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 2 heaping handfuls Tuscan Kale stems removed & large dice
- 2 packs frozen cauliflower gnocchi *trader joes
- 1 28 oz can crushed tomatoes *san marzano preferred
- fresh basil to garnish
Instructions
- In a large dutch oven or heavy pot, turn heat to medium and add in 1 Tbsp olive oil.
- Saute diced onion until soft and translucent, about 5 minutes.
- Add in 2 heaping handfuls of Tuscan Kale (that's already had stems removed and diced). Season with salt and pepper. Cook, stirring often, until kale softens and wilts, about 7 minutes. Taste to ensure correct seasoning and doneness.
- Add in minced garlic and saute another minute or two.
- While the kale cooks, take gnocchi out of the freezer and cook according to the package instructions (I prefer the saute method).
- Meanwhile, in your sauce pot, add in the can of crushed tomatoes. Stir to combine and season with salt & pepper to taste. Turn off heat and set aside.
- Once gnocchi is finished cooking, add to the sauce. Stir to combine.
- Garnish with fresh basil and serve.
