TJ’s Cauli Gnocchi with Green Bean Pesto

Posted on by llbalanced

TJ's Cauli Gnocchi with Green Bean Pesto
Print Recipe
COMMENTS 
WP_Post Object
(
    [ID] => 13202
    [post_author] => 2
    [post_date] => 2019-03-24 10:30:52
    [post_date_gmt] => 2019-03-24 16:30:52
    [post_content] => 



    [post_title] => TJ's Cauli Gnocchi with Green Bean Pesto
    [post_excerpt] => 
    [post_status] => publish
    [comment_status] => open
    [ping_status] => closed
    [post_password] => 
    [post_name] => tjs-cauli-gnocchi-with-green-bean-pesto
    [to_ping] => 
    [pinged] => 
    [post_modified] => 2019-03-26 18:32:26
    [post_modified_gmt] => 2019-03-27 00:32:26
    [post_content_filtered] => 
    [post_parent] => 0
    [guid] => https://llbalanced.com/?post_type=recipe&p=13202
    [menu_order] => 0
    [post_type] => recipe
    [post_mime_type] => 
    [comment_count] => 0
    [filter] => raw
)
03.24
trader joes cauliflower gnocchi recipe

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: trader joes cauliflower gnocchi recipe

  1. 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

  2. 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

  3. 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!

  4. 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

  5. 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.

  6. 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!

SHARE THIS:
TOTAL TIME :10minutes5minutes
3-4servings
INGREDIENTS
  • PESTO INGREDIENTS
  • 1 cup frozen green beans, thawed & excess liquid squeezed out
  • 0.5 ounce fresh chives, roughly minced (sub another 2/3 cup frozen thawed green beans)
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1/4 cup freshly grated parmesan , plus more for garnish (sub 2-3 tbsp nutritional yeast)
  • 1/4 cup roasted salted pistachios
  • Optional: 1/2 teaspoon mild white or yellow miso paste
  • 1/3-1/2 cup olive oil, plus more to taste
  • GNOCCHI INGREDIENTS
  • 2 tablespoons olive oil or butter
  • 1 15-ounce bag Trader Joe's Frozen Cauliflower Gnocchi
  • pinches salt and pepper
  • 1/2 cup yellow onion, diced into 1/4" pieces (approximately 1/4-1/3 onion)
DIRECTIONS
PESTO INSTRUCTIONS
  1. Combine all ingredients (start with ⅓ cup oil) in a high-powered blender or food processor and process/pulse until it forms whatever pesto consistency you like. I personally like mine pretty creamy. You can scrape down the sides as needed to make sure everything is evenly incorporated. Add more olive oil as you like.
  2. NOTE: pesto makes more than you’ll need for the recipe, but leftovers freeze well; I scoop it into silicone ice cube molds and put them in an airtight Ziplock in the freezer. Or you can just keep it in the fridge and use on different things throughout the week!
GNOCCHI INSTRUCTIONS:
  1. Thaw gnocchi by adding it to a microwave-safe bowl for and microwaving 2-3 minutes on DEFROST, or until just thawed (it’s ok if some pieces are still cold). KEY: pat them as dry as possible using a dish towel. I know it’s sticky, but it’s worth it! Make sure gnocchi is cool enough to handle with your fingers before cooking. Heat a large sauce pan to medium-high heat and add oil. Turn on your exhaust fan. When oil is shimmering, test a piece of the gnocchi. If it sizzles when it hits the pan, the pan is ready.
  2. When pan is ready, drop them in one by one, using your hands. This is also KEY, because it allows you to space them out as best as possible. If any do overlap, break them up with a spatula. Sprinkle with a pinch of salt and pepper. Allow to sear without touching for 3-4 minutes, or until they form a golden brown crust on the bottom. The gnocchi will "tell" you it's ready to be flipped, because it won't stick to the pan anymore. Flip and repeat, then add gnocchi to a heat proof dish and set aside (this side might take less time). I find the flipping easiest to do with tongs.
  3. Turn heat down to medium. Add ⅓ cup water (or stock if you have it around) to the pan and use a firm spatula to deglaze the pan by scraping up any browned bits. Add onion and cook, stirring every minute or so, until softened and translucent and no liquid remains, approximately 3-4 minutes.
  4. Turn off the heat and add cauliflower back to the pan. Add as much pesto as you like (I use approximately ⅓ of the batch), then taste for more salt and/or pepper and add accordingly. You can also add a splash of water or stock to help mix everything together.
  5. Enjoy immediately with a few more pistachios and an extra sprinkle of parmesan or nutritional yeastLeftovers keep tightly sealed in the refrigerator for 3 days, and I reheat it in the microwave.
This entry was posted in . Bookmark the permalink.

Previous Recipes: