How to Cook Trader Joe's Cauliflower Gnocchi by Completely Ignoring the Instructions on the Package — Worthy Pause (2024)

FAQs

How to Cook Trader Joe's Cauliflower Gnocchi by Completely Ignoring the Instructions on the Package — Worthy Pause? ›

Crispy Trader Joe's Cauliflower Gnocchi

If cooking in the oven, spread on parchment paper. Make sure the gnocci are in a single layer and not touching each other. Any gnocchi that's touching will cook together and not get as crispy. Cook at 425 for 25 minutes, flip, and then cook another 15 minutes until golden.

Crispy Trader Joe's Cauliflower Gnocchi

If cooking in the oven, spread on parchment paper. Make sure the gnocci are in a single layer and not touching each other. Any gnocchi that's touching will cook together and not get as crispy. Cook at 425 for 25 minutes, flip, and then cook another 15 minutes until golden.

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.

Unlike most dried pastas (or even fresh pastas from the grocery store), you can pour gnocchi straight out of the bag and into a hot skillet full of butter and mushrooms, or onto an oiled sheet pan of cherry tomatoes.

They're frozen, made in Italy and they're a near-perfect dupe for potato gnocchi—tender, pillowy, fluffy, carb-y (but without the carbs!).

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.

DON'T follow the directions on the package and steam or boil the cauliflower gnocchi. They'll end up mushy and soggy.

Pre-packaged gnocchi should be cooked in boiling water – just like any other pasta.

Yes, cauliflower gnocchi can be a healthier choice because it uses a vegetable that's less starchy than potatoes, says Jaclyn London, MS, RD, CDN, Nutrition Director at the Good Housekeeping Institute.

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.

Is it better to bake or boil gnocchi? ›

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.

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. That means that this recipe requires no pasta pot and no waiting for water to boil.

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.

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).

TJ's cauliflower gnocchi is an Instagram favorite. WW members embraced it in 2019 by tracking a one-cup serving more than 150,000 times. At just 4 PersonalPoints, it's a worthwhile way to spend your Budget.

Yes, cauliflower gnocchi can be a healthier choice because it uses a vegetable that's less starchy than potatoes, says Jaclyn London, MS, RD, CDN, Nutrition Director at the Good Housekeeping Institute. "Non-starchy veggies are lower in carbs but often higher in fiber, which can help you stay fuller, longer," she says.

The stovetop instructions tell you to toss them in 1 T. of butter or oil and then add 4 tablespoons of water. I cooked about half the bag of gnocchi in 1 T. of oil, cooking for 2-3 minutes, then reduced the water to 1 tablespoon and continued cooking another 4-6 minutes, stirring frequently, until browned.

The separated florets have to be washed properly under a tap. This removes dirt and large parasites such as worms. The next step is cleaning the cauliflower in mildly warm water in which a little salt was dissolved. This process – which should last 10-20 minutes - destroys several microbes and large parasites.

This method is also very simple — all you'll need is a large skillet or pan, butter, and the frozen gnocchi. Massage the bag of gnocchi to separate, put about two tablespoons of butter in the pan, and turn the pan to a medium heat. Add the gnocchi into the pan in an even layer, and let it sit for about 2-3 minutes.