The secret to preparing Trader Joe’s cauliflower gnocchi? Ignore the instructions


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As thrilling as it is that cauliflower now rules the Trader Joe’s frozen-food aisle, cooking with the cruciferous vegetable is not without obstacles. For one, convincing a cauliflower pizza crust to stay together as you slice it is futile. And following the stovetop directions for TJ’s cauliflower gnocchi sometimes leaves shoppers with an ooey-gooey mess rather than a plate of gluten-free goodness.

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.

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.

Can’t get enough cauliflower? Turn it into a tot or blend some into your smoothie

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