Have you noticed the cauliflower craze? It is upon is in the biggest of ways. Many are adding cauliflower to their mashed potatoes in an effort to lighten them up. If you haven’t tried this, chances are, unless someone told you it was there, you may not even realize it!
Crazy! Same with gnocchi. It has a sumptuous feel to it while you’re eating it. Pillowy soft and tender, usually made from potatoes, the version in the freezer section at Trader Joe’s is all the rage. They are often out of stock, so when they have it I buy two.
They have different cooking methods. Traditionally, gnocchi is boiled, and you can do that, but their preferred method of cooking involves a non-stick pan, some water and a little butter. It sautés up nicely getting a nice golden look (like on the package; where boiled would be white). One of my favorite meals at an Italian restaurant nearby … gnocchi with shrimp and tomatoes. OUT OF THIS WORLD. That was real gnocchi. This just feels and tastes like it! Regular potato gnocchi is made with cooked potatoes that are bound together with egg and wheat flour. Trader Joe’s cauliflower gnocchi is made with cauliflower, cassava flour, potato starch, extra virgin olive oil and sea salt.
HOW DO YOU EAT IT? They give you several ideas on how to cook it. I use the non-stick pan method (with gnocchi frozen) – it’s come out wonderful every time. We will sometimes grill a sweet Italian (chicken) sausage, top the gnocchi with red sauce and sliced sausage on top, sprinkle with parmesan.
Another good meal would be the heated gnocchi, with a handful of fresh spinach on top until it wilts and a sprinkle of parmesan or mozzarella and maybe fresh basil (optional).
From what I’ve read TJ Cauliflower Gnocchi is gluten free, Whole 30 compliant as well as a host of others – and it’s inexpensive. Under $3 for a bag (and if you eat the entire bag it’s only 300 calories!) – we split the bag and it’s plenty!
Catch you back here tomorrow!