A Family Favorite 20 minute meal!
We took the crowd pleasing Trader Joe’s Cauliflower Gnocchi and added some pizzazz by adding protein, veggies, and seasonings to turn it into a well balanced dinner for the whole family! Feel free to swap out veggies to what you prefer. Did you know…different colors of veggies contain different micronutrients. When choosing your veggies, don’t forget to include different colors of the rainbow for extra vitamins and minerals!
Cauliflower Gnocchi Chicken Skillet
- ½ tbsp. olive oil
- 1 tbsp. garlic, minced
- ½ red onion, diced
- 2 cups asparagus, cut into small pieces
- 2 cups mushrooms, sliced
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 2 cups cherry tomatoes, sliced
- 1 package Italian chicken sausage
- 2 packages cauliflower gnocci
- 10 basil leaves, thinly sliced
- Salt and pepper, to taste
- Red pepper flakes, to taste
- Add olive oil to cast iron skillet and heat on medium-high.
- Add garlic and onion. Stir for 1 minute.
- Add asparagus and stir for 1 minute.
- Add mushrooms, zucchini, and yellow squash. Stir for 1 minute.
- Add chicken sausage and cook until they begin to brown, 2-3 minutes.
- Add tomatoes, skin down. Cook until they are blistered, 1-2 minutes.
- Remove veggie and chicken sausage mixture and set aside on a plate.
- Add cauliflower gnocchi and cook 5 minutes.
- Add veggies back into cauliflower gnocchi. Stir in the basil. Season with salt, pepper, and red pepper flakes. Serve warm.
Sat. Fat (grams)2
First things first- Cooking Cauliflower Gnocchi
Let’s talk about how to cook Trader Joe’s cauliflower gnocchi. You may have heard that following the package instructions is NOT the way to go with cooking this gnocchi, as it will result in a sticky mess Here are a few tips for cooking cauliflower gnocchi which will result in a crispier result!
- Defrost it! The excess water from frozen gnocchi can make it stick to the pan and cause a soggy finished product. You can either leave the gnocchi at room temperature for an hour or microwave it in 30 second intervals until fully defrosted. Don’t forget to pat it dry to remove any excess moisture!
- Use a non-stick or cast-iron skillet. Preferably one big enough where they can lay in a single layer. Don’t move or flip them until they form a golden crust at the bottom. Flip with a spatula to cook the other side. This results in the best texture contrast – crisp outside and pillowy soft inside.
- Add healthy fats to the pan. This recipe calls for olive oil, but you can also use other oils such as an avocado oil.
*Note: Since this recipe calls for lots of veggies, the excess water in the veggie can lead to a softer gnocchi. If you want to speed up the cooking process and ensure a crispy gnocchi, you can cook the gnocchi in one skillet while the sausage and veggies are cooking in a separate skillet. I cook everything in one skillet to use as few dishes as possible, but feel free to cook them separately!
I CAN’T WAIT TO SEE YOU TRY IT!
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