Trader Joe’s Cauliflower Gnocchi with Sautéed Kale and Tomatoes

Not to toot my own horn.....but, when it comes to this cauliflower gnocchi, I'm gonna toot it just a tiiiiiiiny little bit! 😂

This cauliflower gnocchi from Trader Joe's is crispy fluffy perfection! And, yes, I said gnocchi and crispy in the same sentence. 😂

Cauliflower gnocchi isn't like regular gnocchi. It doesn't cook the same because cauliflower and potatoes don't cook the same. It's sort of like comparing apples and oranges. And because they don't cook the same means you need to literally ignore the directions on the back of the Trader Joe's package. Unless you like gloopy, soggy and mushy cauliflower gnocchi. But you're here, so I'm thinking you want gnocchi that is plate clearing-go back for seconds-kids begging you to make it again and again....right?

There are 3 crucial steps to making the most insanely delicious cauliflower gnocchi dish EVER!!

  • A non stick skillet (this is one of my favs!)
  • Butter or ghee (I highly recommend ghee for this!)
  • Patience (it takes a bit to get going, and, just when you're ready to give up, the magic happens!)

If only you could smell this!!!

The way to the most perfectly cooked cauliflower gnocchi is to cook it in a non stick skillet. This part is SUPER important. I've tried multiple ways to cook this and, as much as I'm not a fan of the non stick skillet, it's INTEGRAL to cooking the gnocchi and getting it a little crispy on the outside and fluffy on the inside.

Once you have your non stick skillet, you'll need to get it warm, over medium heat. Then in goes the ghee, or butter, until it melts. Next up is the gnocchi.

You'll need to be patient and, whatever you do, don't move the gnocchi around the pan until it releases easily. You don't want to force it. Think of it like when you cook a protein, like steak, chicken or fish. You let it get nice and brown and crispy and you know it's time to flip it when it releases easily from the pan. It's the same thing here!

You can add any veggies you like that get tender quickly. I'd stay away from carrots (which really don't go with gnocchi anyway!) and add mushrooms, spinach, tomatoes, kale, asparagus, or peas.


This recipe is SUPER easy to cut in half! If you're not a fan of leftovers, use 1 bag of gnocchi, about half a bunch of kale and a handful or two of tomatoes, depending on how much you like tomatoes. My husband isn't a huge fan, but I still add a couple of just means more tomatoes for me! 😂

I can't wait for you to try this!! Let me know what you think in the comments below!

Tasty Kale Recipes

Grilled Kale Salad with Bacon and Lemon Vinaigrette

Winter Kale Salad with Orange and Pomegranate

Tasty Tomato Recipes

Sweet and Smokey Roasted Tomato Spread

Stuffed Tomatoes with Provolone

Trader Joe's Cauliflower Gnocchi with Sautéed Kale and Tomatoes

Literally the tastiest way to make TJ's cauliflower gnocchi. Crispy on the outside, fluffy on the inside served with kale and tomatoes that add earthy and sweet flavors to the dish. My kids ate this for weeks before knowing they were actually eating cauliflower!
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Course: Dinner
Keyword: cauliflower gnocchi, trader joe's dinner, trader joe's meal
Prep Time: 1 hour
Total Time: 30 minutes
Servings: 4 people


  • 2 packages Trader Joe's Cauliflower Gnocchi, frozen (do not thaw!)
  • 2-3 tablespoons ghee or unsalted butter
  • 1 bunch Lacinto kale finely chopped
  • 1/2 pint cherry tomatoes cut in half
  • 1 lemon
  • salt and pepper
  • Parmesan cheese freshly grated
  • fresh Italian leaf parsley
  • Maldon salt
  • Extra virgin olive oil


  • Over medium heat, get a medium non stick sauce pan warmed up.
  • When it's warm, add a generous spoonful of ghee. When the ghee is melted, give the pan a swirl to distribute the ghee and then add both bags of gnocchi.
  • This is the hard part -- DO NOT TOUCH. Let the gnocchi cook until you can easily move them around with a spatula. Feel free to add more ghee or butter or turn down the heat if they're cooking too quickly.
  • Once the gnocchi start turning golden brown, add in the tomatoes and kale.
  • Keep cooking over low heat until kale is wilted and tomatoes are tender.
  • Add lemon zest (start with zest of half a lemon) and lemon juice (a good squeeze or two), a sprinkle of salt and pepper.
  • Taste and adjust seasonings until it's to your liking!
  • Dish up and garnish with freshly grated Parmesan cheese, parsley, a sprinkle of Maldon salt and drizzle of extra virgin olive oil.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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