When Trader Joe’s releases a new pseudo-whole30 compliant product, you can practically hear the stampede immediately. Ever since a new Trader Joe’s opened up on my walk home from the train station, I’ve been #blessed and can pop in whenever I like. So when I saw that omg-stop-the-presses-possibly-whole30-compliant-cauliflower-gnocchi are now a thing, you’d better believe I was there the very next day.
I’ve been in a gnocchi mood lately. Ok, always. I’m always in a gnocchi mood. There’s something about the pillowy little dumplings that when crisped up in a pan becomes so magical. With the addition/swap of cauliflower, I can feel super holy about getting in more veggies while still indulging in Italian-style comfort food. Do you hear the heavens singing? It’s the cauliflower gnocchi.
As an aside, you need to decide for yourself if this cauliflower gnocchi is whole30 compliant. They fall in a grey area, the program hasn’t officially weighed in (at the time of writing this), and so you get to be a real adult and decide if these are in the spirit and intent of the program given what your food dragons are. I find that they do taste like cauliflower and don’t totally tip over into SWYPO as a result (for me), but I’m also going to be mindful about how I eat them and monitor if I’m using them as a crutch. And personally, these seem way less threatening than whole30 compliant popcorn chicken, which is ok according to the program, so I’m working with them for now.
Since it’s spring, I wanted to incorporate asparagus into the sauce. The window on crunchy, sweet spring asparagus is here, and it’s short. Don’t miss it! Bacon felt like the next logical ingredient (when doesn’t it?), and garlic was a no brainer, too. I’ve never met a cream sauce I didn’t like, and Nutpods (affiliate link) makes it so easy to whip up a healthy cream sauce that I don’t even think twice about it anymore. Et Voila! A spring dish was born.
I’m thinking about trying my hand at developing my own cauliflower gnocchi. Until I do, this recipe calls for a bag from Trader Joe’s. Let me know in the comments if you want a homemade cauliflower gnocchi recipe!
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If you need a delicious way to use Trader Joe’s cauliflower gnocchi, look no further. This dairy free (whole30 and Paleo) bacon garlic cream sauce is the perfect accompaniment, and the asparagus gives it a nice springy kick.
- 1 bag Trader Joe’s cauliflower gnocchi
- 3 slices bacon, chopped
- 8 spears asparagus, woody ends removed, cut into 1.5 inch pieces
- 1/2 cup Nutpods or other non-dairy cream of your choice
- 1/2 teaspoon arrowroot starch
- 2 cloves garlic, smashed
- 1 tablespoon extra virgin olive oil for the gnocchi
- Blanch the asparagus by cooking in boiling water for 2 minutes then run under cold water to stop the cooking process
- Cook the bacon and set aside, reserving 1 teaspoon of the bacon fat in the pan
- Cook the cauliflower gnocchi according to the package directions for the stove top method (do not boil or microwave). Be patient, I found that they took a while to crisp up. They also have a tendency to stick together, so don’t crowd the pan too much, and be careful how you flip them in order to get them crispy on all sides. Tongs or chop sticks could work well here
- While the cauliflower is in the last stages of crisping, heat the bacon grease over medium and add the garlic, letting it get lightly browned and fragrant, about 2 minutes
- Add the non-dairy creamer to the garlic and bacon fat, and bring to a simmer. Whisk in the arrowroot until the sauce thickens slightly
- Toss the sauce, asparagus and bacon into the pan with the gnocchi and carefully stir to coat
- Split into two bowls and enjoy
Keywords: cauliflower gnocchi, cauli gnocchi, paleo, paleo pasta, paleo gnocchi, cauliflower