TJ's Cauli Gnocchi with Green Bean Pesto |

I know I'm a little late to the Trader Joe's cauliflower gnocchi game, BUT I had such a good experience my first go-round, I had to share with y'all! You see, Trader Joe's gets an A+ for inventing cauliflower gnocchi, but they get a D- for the instructions on the back of the package. All three suggested cooking instructions result in gooey balls of...slime? Why they still haven't changed the instructions per the internet uproar in the last few months, I can't understand. All I CAN do is tell y'all how I cook mine, which results in golden-brown, crispy-edge gnocchi that won't clump together in the pan or in your mouth! Here are the crucial, DO NOT MISS steps to ensuring your gnocchi is a success:
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Lightly Thaw: don't pummel them with five minutes in the microwave, or they'll get way too gummy. 2-3 minutes is plenty, and it's ok if they are still some frozen parts
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Pat Dry Post-Microwave: I know it's a hassle, because they're already a bit sticky at this point, but we want our gnocchi as dry as possible. I suggest using a dish towel, because some paper towel brands will break and leave bits on your gnocchi
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Use a Large Pan: these babies need SPACE to cook, which will allow them to get a nice sear. If they're too close together, they'll steam instead of sear, which is going to result in mochi instead of gnocchi!
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Use Enough Fat: don't be afraid of a generous amount of fat here. I suggest two tablespoons, but you need enough to coat the pan. Fat = golden brown crust. Do NOT use water, as the package instructions suggest
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Use A VERY Hot Pan: Wait for your pan to get screaming hot (use your exhaust fan!). The oil should be shimmering. This will also guarantee a successful browning process, sealing up the tender insides and preventing clumping.
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Drop gnocchi ONE BY ONE: Use your fingers to separately drop each gnocchi onto the pan. For me, this is the easiest way to ensure they don't overlap/have enough space to do their thang. If you just scrape them all into the pan, they will automatically try to seize up into one big sticky mess.
To pair with our gnocchi, I am sharing a green bean pesto recipe I've been making for at least a year, because frozen green beans keep a tad longer than fresh herbs (by tad I mean exponentially). Green beans are mild and slightly sweet, making them a fantastic vehicle for pesto, plus they offer nutrients and fiber! I have been obsessed with roasted & salted pistachios lately, and they're now my new favorite pesto-nut (?!), because they come with so much built-in flavor! While this particular variation calls for fresh chives, you can easily sub for another herb or just more green beans. Pesto is extremely forgiving and versatile. If you haven't had success yet with TJ's Cauli-Gnocchi, I urge you to give my recipe a try! Note, though, that my version is not the only one. Some people have success baking them, others using the air fryer. Diane Sanfilippo and Lexi's Clean Kitchen both have great posts on this fickle gnocchi that I recommend reading!
INGREDIENTS
DIRECTIONS
PESTO INSTRUCTIONS
GNOCCHI INSTRUCTIONS:
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