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Perfected: Cauliflower Gnocchi Recipes

You know what they say: 5th times a charm! I’m so excited because I finallyyy perfected how to make Trader Joe’s Cauliflower Gnocchi:

1/4 cup of water + low heat + pan seared @ 6 minutes = Perfection.

I made the whole bag and then added in different sauces in separate pans, again on low heat, so the gnocchi was cooked for another 2 minutes. 8 minutes in total, ya with me?

Here’s two recipes with easy to make sauces because you know we’re all about a simplified cooking equation.

Rosemary Garlic Butter Gnocchi

This rosemary garlic butter sauce was next level and so simple to make. We’ve tried a lot of different vegan butters and are really liking Miyoko’s. The ingredients are a lot cleaner than some other options, and it really has a great buttery consistency.


  • 1/2 bag TJ’s Cauli Gnocchi
  • 1 heaping handful of spinach
  • 1 tsp. fresh garlic
  • 2 tbsp. (measured unmelted) Miyoko’s butter
  • 1 tbsp. fresh rosemary


  • Chop garlic and rosemary
  • Place butter on low heat and melt with garlic
  • Combine pre-cooked gnocchi and rosemary into pan
  • Add in spinach
  • Enjoy!

Lemon Gnocchi Primavera

One thing I love to do when I’m at Trader Joe’s is to stock up on their organic frozen veggies. For this recipe, I got a bag that had organic broccoli, zucchini, green beans, and peas in it. I don’t have time to be chopping all these vegetables allll night. Not only is it a major time saver, it’s also so much cheaper. Win-win! Hope you enjoy this simplified Lemon Gnocchi Primavera as much as we did 🙂


  • 1/2 bag of TJ’s Cauli Gnocchi
  • 1 cup frozen broccoli, zucchini, green beans, peas
  • 1 cup fresh spinach
  • 1/4 sliced mushrooms
  • 2 tbsp chopped onion
  • 2 tbsp. fresh lemon juice
  • 3 tbsp. Olive oil
  • 1 tsp. fresh garlic
  • Crushed red pepper flakes and salt to taste


  • Sear frozen veggies in a little bit of water (just enough to cover pan) until thawed
  • Chop mushrooms, garlic
  • Combine pre-cooked gnocchi and veggies
  • Add in olive oil and lemon
  • Enjoy!

By: Katelyn Hissong

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