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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Servings: 4 people
Ingredients
- 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
Instructions
- 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.