I had tried the Trader Joe’s Cauliflower Gnocchi earlier this week. However, I was doing some digging and realized there is a better way to cook these so that they don’t become mushy.  The first time I made them they were still amazing, but this is just a trick to make the recipe even better.

The Trick to Avoid the Mush

The first time I made my cauliflower gnocchi, I made the mistake of following the directions on the bag. I boiled water and then added the gnocchi. They came out kind of soggy and soft. The dish still tasted really good, but it did not look like the picture.  After some Google searches, I found the trick to making Trader Joe’s cauliflower gnocchi is to NOT use water.  Saute them in just oil in a pan – NO WATER. Ignore the directions and skip the water. It made a huge difference.

Perfect little gnocchi nuggets!

This time I used olive oil and let it heat up in the pan on medium heat. I added in the cauliflower gnocchi and covered the pan. Every now and then I would stir them around so they wouldn’t stick. I did this until they started to get a little golden color to them. From there, I added in most of the same ingredients as the first time I made it (you can find the original recipe here).

I am not one to count calories, but like wowwww, only 330 for the whole bag. I also like that it’s simple and healthy. The gnocchi is made with only five ingredients and they are gluten + dairy free.

Let me know if you guys end up making it! Tag me on Instagram with your creations or comment below with your own recipe! Hope you enjoy!