The Freezer 25 · No. 15 of 25 · Trader Joe's

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Trader Joe's · Pasta and pizza

Cauliflower Gnocchi

Trader Joe's

Boiled, it turns gummy. Pan-fried straight from frozen, it gets crisp and golden. Add brown butter and sage and it's a real dinner.

The Trader Joe's cult hit that started the cauliflower gnocchi craze. Tasting Table calls it the frozen pasta to always have in your cart.

The box saysPan-fry from frozen, covered at first, about 10 minutes.
Chef's upgrade12 min, serves 2
Make it taste homemade
Crispy gnocchi with brown butter and sage
The trick is to steam them first under a lid so they thaw, then uncover and let the water cook off so they fry. Brown butter goes in only once they're crisp.
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You need
- 1 bag (12 oz / 340 g) Trader Joe's Cauliflower Gnocchi, frozen
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 8 fresh sage leaves
- 1 small garlic clove, thinly sliced
- 1/4 cup (20 g) grated Parmigiano-Reggiano
- Kosher salt, black pepper and a squeeze of lemon
How to make it
1. Heat the olive oil in a large nonstick skillet over medium heat. Add the frozen gnocchi, cover, and cook 5 minutes, shaking the pan once.
2. Uncover and cook 4 to 5 minutes more, turning now and then, until the water is gone and the gnocchi are golden on two sides. Move them to a plate.
3. Add the butter to the pan. When it foams, add the sage and garlic and cook 1 to 2 minutes, until the butter smells nutty and turns light brown and the sage crisps.
4. Return the gnocchi and toss for 30 seconds.
5. Season with salt, pepper and a squeeze of lemon, and finish with the Parmigiano.
Chef's own upgrade, in our words. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.
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