The voice behind Instagram account @nobread, food blogger Nicole Cogan has a fix. In a video posted Thursday, the Los Angeles-based foodie reveals that pan-frying the gnocchi from frozen—not defrosted as the TJ’s instructs—yields delightfully crispy gnocchi without fail.
“DO NOT prepare the way the bag tells you,” warns Cogan in the caption. Instead, she recommends pouring one tablespoon of olive oil or avocado oil into a skillet, and adding the frozen pasta-imposters (impastas?) directly to the skillet. “Sauté it from FROZEN to fresh,” she writes.
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Every time I post the #glutenfree #vegan Cauliflower Gnocchi from Trader Joe's, my DMs and comments go WILD with questions asking how I prepare it! SO here it goes!! 🍝 DO NOT PREPARE THE WAY THE BAG TELLS YOU🍝 Add 1 T Olive or Avocado Oil to a skillet . Sauté it from FROZEN to fresh! Add salt, pepper, garlic powder (and sauce if you would like)! When it is nice and crisp, plate and serve! xx #nobread 🎥 by @inspiredfoody !!
A post shared by Nicole Cogan (@nobread) on
You can also make Trader Joe’s beloved cauliflower dumplings all the more delicious with a tip from the food blogger behind “Go Eat Your Bread With Joy,” Shanna Mallon. If time allows, pop the frozen gnocchi onto a pre-oiled pan and roast at 375 degrees for 20 minutes, flip them, then cook for another 20 minutes, she says. (Bonus: With this method, you don’t have to stand over the pan and wait patiently for the cauliflower to sizzle.) When they look like little golden clouds, they’re ready to eat.
Cogan tops off the gnocchi simply, with salt, pepper, and garlic powder. But if you’re in need of flavor inspiration, just check the ‘gram.
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