Turn lower-carb cauliflower gnocchi into a complete and satisfying meal with this riff on classic brown butter and sage gnocchi. We added beans to amp up the fiber and protein for a fast and healthy dinner.

Joyce Hendley
Source: EatingWell.com, January 2019


Ingredient Checklist


Instructions Checklist
  • Heat butter and oil in a large skillet over medium-high heat. Add gnocchi and cook until browned, about 5 minutes.

  • Add beans, sage and water. Cover and simmer until the gnocchi are tender and the beans are heated through, about 5 minutes. Season with salt and pepper. Serve over arugula.

Nutrition Facts

279.9 calories; protein 6.3g 13% DV; carbohydrates 27g 9% DV; exchange other carbs 2; dietary fiber 7.8g 31% DV; sugars 1.8g; fat 15.5g 24% DV; saturated fat 4.9g 24% DV; cholesterol 15.3mg 5% DV; vitamin a iu 663.6IU 13% DV; vitamin c 3mg 5% DV; folate 19.6mcg 5% DV; calcium 91.8mg 9% DV; iron 2.3mg 13% DV; magnesium 55.6mg 20% DV; potassium 352mg 10% DV; sodium 350.5mg 14% DV; thiamin 0.5mg 52% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
My family really enjoyed this dish! Reading the other review and never having had TJ's frozen cauliflower gnocchi before I made a couple of changes. Mainly because of the sticking she said she experienced. I cooked the cauliflower on a lower heat. It took a bit more time but it did brown and didn't stick to the pan too badly. After adding the beans and other ingredients whatever stuck to the pan loosened up. I add the greens at the very very end. Usually turning off the heat and covering and the steam wilts them perfectly. I also used fresh sage from my garden! Nothing beats when you can add local and/or fresh ingredients! It had a lot of flavor! This was a hit and I'll be making it again! Read More
Rating: 3 stars
Made this with Trader Joe's frozen cauliflower gnocchi and it was a huge disaster! The gnocchi stuck to the pan and never really browned and in the step where you cover the pan to cook the beans and gnocchi the gnocchi just fell apart into big globs. I wilted the greens in the pan which looked more like the photo of the finished dish. Despite the globby gnocchi the flavor was pretty good and my family ate it without complaint. Still I wouldn't make it again and my pan will need to soak for days to try to get the burnt stuff off! Read More