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.
Servings: 2
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.
