Lisa George
Happy 2020! How is the new decade treating you so far? Mike and I rung in the new decade in Tokyo with a quick little lucky trip to the local shrine right after midnight. I almost didn’t make it because of jetlag, but thankfully I managed to wake up from the nap that I took (I know, I know, you’re really not supposed to nap if you don’t want jetlag). Now, we’re eating up a storm and the fact that I did keto is a far away dream way back in 2019.
Still, I know that if we were back home and not in the land of the most delicious food ever, I’d probably have my eye on a bunch of healthy, easy to make recipes. Recipes that would help me feel just a little bit better about all the fluff I packed on from holiday eating. Recipes to give me energy and zip. This is one of those recipes and something that I ate all the time when I was doing keto in the summer.
Trader Joe’s cauliflower gnocchi is still very much a thing in our home because I just love those little chewy-fluffy-crispy-on-the-outside dumplings. I still think the best way ever to make them is to just fry them up, frozen, in a non-stick pan with a little bit of fat. Not letting them defrost or boiling them means they don’t get gummy, which is what I hear that a lot of people are afraid about.
For crispy fluffy cauliflower gnocchi, just pan-fry, pure and simple. It takes mere minutes then you have a blank slate canvas for flavor. If you have pesto at home, toss the little guys in the pesto and enjoy with a jammy egg for some protein. Quick, easy, delicious. Everything in 2020 should be this perfect!
PS – If you’re looking for other cauliflower gnocchi recipes, give these a try: cacio e pepe cauliflower gnocchi, cauliflower gnocchi carbonara, cauliflower with cherry tomatoes and corn.
Pesto Cauliflower Gnocchi
Crispy on the outside, tender on the inside cauliflower gnocchi tossed in pesto
Serves 2
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
- 1 tbsp butter or olive oil
- 1 package Trader Joe’s cauliflower gnocchi
- 2-3 tbsp pesto
- salt and freshly ground pepper to taste
- soft/medium boiled eggs if desired
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In a non-stick skillet, heat up the butter or oil over medium high heat. Add the gnocchi, frozen from the bag, and fry until golden brown and crispy, flipping once, about 2-3 minutes per side.
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Remove from the pan from the heat and toss quickly with the pesto, loosening with a bit of water if needed. Taste and season. Top with halved eggs, if using, and enjoy immediately!
