Italian Sheet Pan Trader Joe's Cauliflower Gnocchi Recipe (2024)

FAQs

Can you cook Trader Joe's gnocchi in the oven? ›

Method: Preheat oven to 425 degrees then line a half sheet pan with a silpat or parchment paper. Pour frozen gnocchi onto the pan then spread into an even layer and mist with nonstick spray. Roast for 20 minutes, or until golden brown, stirring halfway through.

Trader Joe's Cauliflower Gnocchi Nutrition

Compared with traditional potato gnocchi, Trader Joe's frozen cauliflower gnocchi shaves off almost 90 calories per cup (140 vs. 227) and has less than half the carbs (22 vs. 48) and 2 grams more fiber (6 grams).

Trader Joe's provides three methods for cooking the gnocchi: in a pan cooked with a little water and then browned with oil or butter, boiled, or microwaved.

I think each of these make up 4 generous side-dish servings but 2 skimpy main dish servings. CAULIFLOWER GNOCCHI Trader Joe's says a 12-ounce (340g) bag is 2.5 servings. KALE GNOCCHI Trader Joe's says a 12-ounce (340g) bag is 2.5 servings. SWEET POTATO GNOCCHI Trader Joe's says a 14.1-ounce (400g) is 3 servings.

You can skip the boiling when frying your gnocchi. However, if you prefer your gnocchi a touch softer, you could boil it first and then pan fry them for about 3-5 minutes instead of the full time to brown. If making this as a full meal, this will serve 2-3.

Drizzle with 2 tablespoons olive oil and gently toss to combine. Transfer to the baking sheet and spread into an even layer. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and starting to brown, 18 to 20 minutes total.

Due to the smaller and denser nature of gnocchi, it is more likely that you will end up eating bigger portions than if you chose regular pasta. Although all foods can be part of a healthy diet in moderation, if you are trying to lose weight opt for other options than gnocchi or pasta.

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

There are 55g of carbs in regular potato gnocchi, so you do save 23g of carbs per serving. That's significant, especially if you are watching your carb intake or have diabetes. TJ's popular cauliflower gnocchi has 22g of carbs per serving and clocks in slightly lower than this new kale version.

TJ's cauliflower version is gluten-free, like most gnocchi varieties, but it's also egg-free, making it uber allergy-friendly. TJ's cauliflower gnocchi is popular for its versatility, pleasant taste and texture, and convenience.

Why is my gnocchi mushy after boiling? ›

Your gnocchi may be mushy because of any or all of the following reasons: boiled the potatoes instead of baked them. used waxy new potatoes with too much moisture in them. not used eggs to help texture.

The taste is very clearly a cauliflower but the added potato starch makes it finish in your mouth as a type of potato product. Next time I would like to try them with some fried or scrambled eggs for a weekend breakfast. Overall this product is a great addition to your freezer as a back up to fresh food.

You can make a light and fluffy gnocchi with cauliflower! Perfect for your keto diet or low carb diet with just 4 net grams of carbs.

Since this includes a non-grain-based flour, Trader Joe's Cauliflower Gnocchi is fair game on Whole30.

It comes together on a single baking sheet in right around 30 minutes. No boiling required! If you've never made sheet pan gnocchi before, prepare yourself: once you try it, your weeknight dinner rotation will never be the same! The reason it's so magical is that you don't have to boil the gnocchi.

Using Leftover Gnocchi

First, you'll want to reheat your gnocchi properly. For best results, preheat your oven to 350℉ and place the gnocchi on an oven-safe dish. Bake for 15 minutes or until heated through. Alternatively, you can boil water in a pot and add the gnocchi when it reaches a rolling boil.

The secret to the lightest, most tender potato gnocchi is to bake the potatoes instead of boiling them. A baked potato is dryer than one that has been boiled, which means you avoid having to add more flour to the dough to account for excess moisture, a practice that leads to over-kneaded, tough gnocchi.

Do not thaw them before cooking or they will stick together. To cook them, throw the frozen gnocchi directly into the boiling salted water without thawing. Their cooking time will be slightly longer than unfrozen but their preparation should be completed in the same manner as with fresh gnocchi.