Upgrade your Trader Joe's cauliflower gnocchi with these next-level dinner ideas. Plus get a simple recipe for how to make homemade cauliflower gnocchi.

Joyce Hendley
Updated June 30, 2020

Yes, this crucifer-turned-Italian-dumpling is having a moment. These pillowy-soft bits are a great gluten-free, vegan pasta fix-and, well, they're made from cauliflower. At Trader Joe's cauliflower gnocchi has become a cult favorite with low-carb and keto dieters, millennials and just about everyone but other brands are coming up with their own cauliflower gnocchi–Green Giant has a version that's another favorite (it does contain wheat while Trader Joe's version is gluten-free). Here's why they're good for you, plus our favorite recipes for transforming cauliflower dumplings into dinner.

Cauliflower Gnocchi Nutrition

Compared with traditional potato gnocchi, Trader Joe's frozen cauliflower gnocchi shaves off almost 90 calories per cup (140 vs. 227) and has less than half the carbs (22 vs. 48) and 2 grams more fiber (6 grams).

The ingredient list is simple: cauliflower, cassava flour, potato starch, extra virgin olive oil, and sea salt.

6 Cauliflower Gnocchi Dinner Ideas

A bag of cauliflower gnocchi can turn into a satisfying dinner in just minutes. Try these cauliflower gnocchi recipe ideas below for starters (all make 4 servings).

If you can't find the packaged cauliflower gnocchi, you can make your own homemade cauliflower gnocchi. Try this simple recipe for Homemade Cauliflower Gnocchi with Brown Butter & Sage.

Brown gnocchi in a skillet in butter and olive oil, about 5 minutes. Add a can of drained white beans, 1 Tbsp. crumbled dried sage and a splash of water; simmer, covered, 5 minutes. Sprinkle with salt and freshly ground pepper and serve on a bed of baby arugula.

Cook gnocchi according to package directions. Microwave a pint of halved grape tomatoes, a little olive oil, a teaspoon or two of minced garlic, a sprinkle of oregano and a pinch of salt until softened, about 1 minute; stir in cooked gnocchi and cooked peeled shrimp.

Microwave 3 cups sugar snap peas until tender. Cook gnocchi according to package directions. Stir 4 Tbsp. cubed cream cheese in a nonstick skillet just until melted. Stir in gnocchi, sugar snaps and a dollop of plain Greek yogurt. Top with flaked smoked salmon and a sprinkle of pepper.

Microwave a 10-oz. package of frozen chopped spinach until hot; squeeze dry. Add the cauliflower gnocchi to a non-stick skillet coated with olive oil over medium heat and brown. gnocchi in olive oil in a nonstick skillet, about 5 minutes. Stir in a diced cooked Italian turkey sausage link or chicken sausage, a 14-oz. can of drained quartered artichoke hearts and the spinach. Heat through and sprinkle with grated Parmesan cheese.

Microwave 3 cups shredded red cabbage until softened. Brown gnocchi in olive oil in a large nonstick skillet, about 5 minutes. Stir in the cabbage and a splash of water; cover and cook, stirring occasionally until the water evaporates. Stir in ½ cup unsweetened applesauce and a dollop of Dijon mustard; heat through and season with pepper.

Brown gnocchi in olive oil in a large nonstick skillet, about 5 minutes for pan-fried dumplings. Add 2 cups riced cauliflower, 3 pieces crumbled cooked bacon and 1/3 cup -water; cover and cook, until everything's soft. Beat 2 pasteurized eggs with ½ cup grated Romano cheese and pepper; remove from heat and stir into gnocchi to coat.