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Are you guys busy eating all the corn and tomatoes before the end of summer? It’s hard to believe that it’s the last week of August. Where did the time go?! It’s almost even harder to believe that it’s pumpkin spice latte season. Does PSL season start earlier and early every year? And do people start talking about the end of summer absurdly early? I feel like almost all the posts on Instagram have been talking about the end of summer, but summer isn’t over yet. Technically it’s not over until September 23rd.

If you’re looking to hold on to summer a little longer (it’s still summer for a month guys!), this is the right recipe for you. It’s got soft and sweet oven roasted jammy tomatoes, crisp corn, and cauliflower gnocchi. I’m still doing keto – or, well, a version of it anyway and as I’m trying to introduce a couple more healthy carbs into my life, I’m finding that the Trader Joe’s cauliflower gnocchi is the way to go.

I’ve talked about TJ’s cauliflower gnocchi before: I love the crispy texture that they get when you pan crisp them straight from frozen. The insides get soft and chewy and oh so good. This recipe is mostly hands off: the tomatoes and corn get all happy in the oven while you hang by the stove and brown and flip those lil cauli nuggets. I have the bad habit of looking at my phone while I brown things – so if you do it too, I suggest setting a timer so you don’t let the gnocchi get too brown.

After everything in the oven is cooked, it’s just a question of slicing the corn off the cob, tossing everything together, and seasoning with salt and pepper. I added a poached egg on top because still I love eggs on everything. It was a tiny bit more medium than I wanted – I was hoping for a yellow flow of yolk-y lava – but it was really really good plus it added a bit of protein.

Tomatoes and corn forever!
xoxo
steph

Crispy Trader Joe’s Cauliflower Gnocchi with Jammy Cherry Tomatoes, Corn and Basil

Pan seared Trader Joe’s cauliflower gnocchi with sweet oven roasted tomatoes and corn.

Serves 2

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients

• 2 cups cherry tomatoes
• 1 ear fresh corn
• 2 cloves garlic smashed
• 3 tbsp olive oil divided
• salt and pepper
• 1 package cauliflower gnocchi
• 1/4 cup fresh basil
• 2 poached eggs if desired
• parmesan to finish

Instructions

• Heat the oven to 400°F. In a baking dish, combine the cherry tomatoes, 1 tablespoon of oil, and a pinch of salt and pepper. Toss well, making sure the tomatoes are coated. Rub the corn with oil and place in the baking dish along with the garlic.
  
• Roast until the tomatoes start to get jammy and collapse on themselves, stirring once, about 15-20 minutes.
  
• When the tomatoes and corn are almost done, crisp up the cauliflower gnocchi. Heat up the remaining oil over medium high heat. Add the cauliflower gnocchi, frozen from the bag, and fry until golden brown and crispy, flipping once, about 2-3 minutes per side. Season with salt and pepper.
  
• Remove the tomatoes and corn from the oven and cut the kernels from the cob. Toss the crispy gnocchi with corn and the jammy tomatoes and any juices that have cooked out. Season to taste.
  
• Top with basil, parmesan, and a poached egg, if desired. Enjoy immediately.