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!
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!
I was surprised by how much I like this! I was worried a raw bed of arugula would be to bitter but the sage and the beans really worked. I think next time I'll let the frozen cauliflower thaw so I can really brown it.. but recipes good in my book! Will likely make it again.
Love the flavors - it's a lovely comfort food type of recipe. The cauliflower gnocchi needed medium heat and patience to brown. I also made a few modifications: After gnocchi are browned I added 1/2 a thinly sliced onion to the pan until softened then 2 cloves of minced garlic. I substituted white wine - a generous slosh - for the water. Instead of serving it over arugula I wilted kale in the pan once the wine was in. And if you've got some truffle oil on hand - a drizzle over top when serving makes it!
Pretty good! I used shelf gnocchi added onions during the sautéing process and used white wine instead of water. I also added EVOO to it at the end because it was very dry. Super quick to make and plan on doing it again. Would be a great side dish for the holidays.
