Serious question. Is there anything that cauliflower can’t do? This once-overlooked vegetable has really reinvented itself over the last few years. Remember how we all hated it as kids because we were forced to eat steamed cauliflower (blah!)!? Who would have thought that same veggie would reemerge as a substitute for literally every carb we love! First it made it’s debut as “rice”, and cauliflower “fried rice” was born. Next came cauliflower pizza crust. Then mashed potatoes. But honestly, I have to say, turning cauliflower into gnocchi has got to be the most brilliant move yet (big thank you Trader Joe’s for making all of our dreams come true)! 

When it first came out, I raced over to Trader Joe’s immediately, a little nervous on my way over that it might be too good to be true. I thought it would probably have a weird texture and a super strong cauliflower taste. Nope! Much the opposite – it was surprisingly so delicious. Huge tip though… don’t listen to the directions when it tells you to add water while cooking! Cook it up in butter or olive oil instead (it’s much less mushy this way!), and it will get perfectly  golden brown on the outsides, yet soft on the inside.

You guys know I’m all about clean ingredients in a product, so I was very excited when I saw that this one is made with just 5 simple ingredients – cauliflower, cassava flour, potato starch, extra virgin olive oil, and sea salt. It’s the perfect base to pair with any sauce or veggies. I love it topped with a hearty turkey bolognese, some fresh Parmesan, and torn basil, but it would also be super delicious and light tossed in a garlicky pesto sauce! 

Ingredients
2 bags Trader Joe’s frozen Cauliflower Gnocchi 
2 tbsp extra virgin olive oil or grass-fed butter
1 lb organic ground turkey
1/2 white onion, finely chopped
2 cloves garlic, minced
1 cup marinara sauce (I love Lucini or Rao’s – opt for a brand with clean ingredients & no added sugar!)
Handful of spinach
Salt and pepper to taste
Garnish: freshly shaved Parmesan & fresh basil leaves

Serves 3-4

1. Heat 1 tbsp extra virgin olive oil in a large skillet. Add chopped onion and sauté until it starts to soften, about 3-4 minutes. Add garlic and continue to sauté for another minute.
2. Add the ground turkey, and cook, breaking it up with a spoon, until it starts to brown, about 4 minutes. Season with salt and pepper and stir in 1 cup or so of marinara sauce. Reduce heat and let the sauce simmer for about 8-10 minutes while you cook the gnocchi. 
3. Meanwhile, in another skillet, heat 1-2 tbsp olive oil or grass-fed butter over medium heat. Add frozen cauliflower gnocchi straight from the freezer into the skillet. (Don’t follow the instructions on the bag, which will tell you to add water!). Sauté for about 10 minutes, or until the gnocchi is golden brown on each side. 
4. Toss a handful of spinach into the bolognese and stir until it has wilted, then stir the gnocchi into the bolognese sauce as well.
5. Divvy up into bowls and garnish with freshly shaved Parmesan and torn basil. Enjoy!

This is 100% going to be a weekly staple in our kitchen! Not only is it SO easy and quick (15-20 min start to finish!), but it’s so satisfying and comforting. It feels like an indulgent pasta night, and then you remember it’s really just cauliflower, which is just the best thing ever. I swear, my husband was wolfing it down and finally took a breath for air to say “you’re reallysure ​this is made from cauliflower??” Stamp of approval right there! Enjoy!