Creamy Cheesy Cauliflower Gnocchi Recipe
/Welcome back, guys! Today we’re trying something a little different and I’m sharing one of my favorite go-to recipes with you. It’s pretty rare that I come up with a recipe totally off the top of my head (usually they’re modified versions of other people’s recipes), but this one just came to me one day and it’s been my go-to for so long now.
I love pasta substitutes like zucchini noodles or miracle noodles, so naturally, I’m totally addicted to cauliflower gnocchi. Really anything that will taste like pasta, but makes me feel slightly less guilty: I’M IN. So enjoy this recipe and feel free to modify however you would like! Try different veggies in there, use normal gnocchi, real cheese, or really any adjustments you would like to make. And don’t forget to send me photos of your version of this recipe!
Let’s do it!
WHAT YOU NEED:
Trader Joe’s Cauliflower Gnocchi
Broccoli
Edamame
Unsweetened Almond Milk
Nutritional Yeast
Minced Garlic
Pepper
Corn Starch
WHAT TO DO:
Start by placing a pot of water on the stove to boil your broccoli in. Once the water comes to a boil, boil the broccoli for about 4-5 minutes. It’s okay if it’s not cooked all the way through since it will get some more time to cook when it’s added into the dish.
At the same time you boil the water, place a large pan on the stove to heat with oil and minced garlic.
Once the garlic becomes fragrant, add in the cauliflower gnocchi. I prefer to cook the gnocchi differently from the package instructions, so I’ll outline what I do, but feel free to cook the gnocchi however you like it best! Start by added the bag of gnocchi into the pan, still frozen, and allow it to start to defrost, moving it around often to make sure it’s not sticking to the pan. Don’t worry if chunks of your gnocchi are still frozen together. The next step will take care of that!
When you start to see the gnocchi cooking along the outside, add 2-3 tablespoons of water (usually 2 to start, then a 3rd if needed). This will allow any of the gnocchi that is still frozen together to come apart easily.
At the same time you add in the water, add frozen edamame to the pan to start to cook. It’s also usually around this time that the broccoli is finished, so throw that in the pan as well.
When the gnocchi starts to brown, it’s time to make our sauce! Add in the almond milk, eyeballing it so that it comes about halfway up the gnocchi in the pan.
Now it’s time to make it cheesy! Add in a whole heap of nutritional yeast and mix it into the milk. You’re free to use whatever cheese you prefer, however I’ve only ever tried this with nutritional yeast, so be prepared to alter the recipe slightly if needed.
It’s at this point you can add in the seasonings of your choice: salt, pepper, red pepper flakes, etc. I usually stick with just pepper, but make the sauce taste the way you like!
In a separate bowl, combine equal parts corn starch and water, whisking them together into one mixture.
Slowly incorporate the corn starch mixture a bit at a time into the sauce, mixing it each time you add some. As you mix, you should see the sauce begin to thicken significantly. Continue to add the corn starch mixture until it reaches the thickness of your choice!
Plate and Enjoy!
