Happy 2020! How is the new decade treating you so far? Mike and I rung in the new decade in Tokyo with a quick little lucky trip to the local shrine right after midnight. I almost didn’t make it because of jetlag, but thankfully I managed to wake up from the nap that I took (I know, I know, you’re really not supposed to nap if you don’t want jetlag). Now, we’re eating up a storm and the fact that I did keto is a far away dream way back in 2019.
Still, I know that if we were back home and not in the land of the most delicious food ever, I’d probably have my eye on a bunch of healthy, easy to make recipes. Recipes that would help me feel just a little bit better about all the fluff I packed on from holiday eating. Recipes to give me energy and zip. This is one of those recipes and something that I ate all the time when I was doing keto in the summer.
Trader Joe’s cauliflower gnocchi is still very much a thing in our home because I just love those little chewy-fluffy-crispy-on-the-outside dumplings. I still think the best way ever to make them is to just fry them up, frozen, in a non-stick pan with a little bit of fat. Not letting them defrost or boiling them means they don’t get gummy, which is what I hear that a lot of people are afraid about.
For crispy fluffy cauliflower gnocchi, just pan-fry, pure and simple. It takes mere minutes then you have a blank slate canvas for flavor. If you have pesto at home, toss the little guys in the pesto and enjoy with a jammy egg for some protein. Quick, easy, delicious. Everything in 2020 should be this perfect!
PS – If you’re looking for other cauliflower gnocchi recipes, give these a try: cacio e pepe cauliflower gnocchi, cauliflower gnocchi carbonara, cauliflower with cherry tomatoes and corn.
PPS – This isn’t sponsored or anything, I just really like TJ’s cauli gnocchi :)
Pesto Cauliflower Gnocchi
Ingredients
- 1 tbsp butter or olive oil
- 1 package cauliflower gnocchi
- 2-3 tbsp pesto
- salt and freshly ground pepper to taste
- soft/medium boiled eggs if desired
Instructions
- In a non-stick skillet, heat up the butter or oil over medium high heat. Add the gnocchi, frozen from the bag, and fry until golden brown and crispy, flipping once, about 2-3 minutes per side.
- Remove from the pan from the heat and toss quickly with the pesto, loosening with a bit of water if needed. Taste and season. Top with halved eggs, if using, and enjoy immediately!
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-Steph & Mike
Will you do a post about your Christmas in Tokyo? I would love to read about it.
Oh, I also meant to say that the gnocchi looks amazing. I happen to have a bag of TJ gnocchi in my freezer!
enjoy your trip! thank you for sharing this recipe, perfect for me, I guess I’d seen these in TJ’s before but didn’t pay any attention, now I’ll pick up some, helpful tip in going straight from frozen to pan too
TJ’s cauliflower are not low carb, unfortunately.
you’re absolutely right, but they are lower carb than regular potato gnocchi ;)
Question-where can I find these in Canada??? Have been seeing your posts about these gnocchi for months now and would love to try them out!