Have you ever met a person that didn’t love Trader Joe’s?
I didn’t think so. (It has everything you need. And so many things you don’t, but you’ll end up buying anyway.)
One of the best places to graze within the doors of TJ’s is the frozen food aisles. Rows of the most appetizing appetizers, lunches, dinners, and deserts, along with kitchen staples. When I say kitchen staples, yes, I am referring to things like broccoli florets and roasted potatoes, but I’m mostly talking about one thing:
THE CAULIFLOWER GNOCCHI. It’s truly a game-changer. Raw to cooked in less than 20 minutes.
When you search for it on the vast internet before us, you get some mixed reviews. But that’s because people aren’t cooking it correctly. It can absolutely become a gooey, clumpy mess… if you’re not patient.
Here’s my method for preparing crispy, pillowy cauliflower gnocchi:
- Break out your big non-stick pan.
- Spread the gnocchi out as far as you can from each other. Some pieces will be frozen together; that’s okay, we’ll get through it together.
- Add 1/8 cup water to the pan, cover, and set to medium heat. Let cook for 4-6 minutes, or until water has evaporated.
- Remove the lid and add 2 tbsp of butter (or margarine, or oil, but… butter’s the best). Try and break apart the gnocchi as best you can without creating a goopy situation.
- Up the heat to medium-high and let cook for 4-5 minutes, or until browned.
- Flip, add another tbsp of butter, then let cook 2-5 minutes, or until browned.
- Remove from the pan onto some paper towels.
- That’s it. You did it. I’m proud of you.
In the picture above, I added spicy sautéed mushrooms, arugula, and a cauliflower Alfredo sauce, that I’ll save for another time. Check out that cliff-hanger, y’all.
If you enjoyed this, check out more posts from the Just Grubbin team here! Also make sure to listen to The Just Grubbin podcast to hear us go into further detail about this and to hear all of our random irreverent takes on food, drink and whatever else.