When Trader Joe’s came out with their cauliflower gnocchi, this Italian was definitely skeptical. I mean, how could cauliflower have the same dense, doughy texture as their potato ancestors? Trader Joe’s was also on a bit of a cauliflower kick – cauliflower rice, cauliflower pizza crust, cauliflower fried rice, riced cauliflower stuffing, and now cauliflower gnocchi?

However, when TJ’s comes out with something new, it’s almost always on my next grocery list. When I tried these gnocchi the first time, they totally and completely blew me away. These little pillows are chewy, retain their shape, and have just the perfect amount of “squeech” when you bit into them.

These gnocchi are in my regular dinner rotation because the topping options are endless. I have compiled two simple ways to turn these into a quick meal. Just follow the formula of sauce + beans + veggies, and don’t forget the sprinkle of nutritional yeast!

Red Sauce + Cannellini Beans + Spinach

Pesto + Cannellini Beans + Tomatoes + Asparagus + Spinach 

Don’t be afraid to get creative with your veggies. I usually use the veggies I already have in my fridge, but I will also use frozen peas, edamame, or spinach. For other sauce ideas, you could try vegan alfredo, roasted red pepper, or just some olive oil and garlic.

*Make sure you use the sauté method to warm your gnocchi – add a little bit of olive oil to a pan, and sauté until your gnocchi are lightly browned and thawed.

Have you tried TJ’s cauliflower gnocchi? How do you prepare them?