We’ve been seeing so many of our friends sing the praises of the cauliflower gnocchi from Trader Joe’s. People are loving it, and eating it all the time, and we have never thought to try it out. We’ve even had non-Paleo/gluten free friends tell us we had to try it.
I used to shop at Trader Joe’s all of the time, but have stopped in recent years. There happens to be a Trader Joe’s pretty close to our house, and I think it will end up being my primary grocery store when the baby is here and we need to stock up on food for the house. We normally shop at Whole Foods, and although I think that is the best place to get high quality food, we rarely leave there under $150. We can get the same amount of food for less at Trader Joe’s, which will also be helpful when we have a child!
I finally decided to give the cauliflower gnocchi a shot, and make a creamy and delicious sauce with chicken, tomatoes, and mushrooms. It was a pretty tasty adventure in the kitchen. I love making different pasta dishes, and really liked the idea of making something rich and comforting, but with more vegetables.
I heard that the best way to cook the cauliflower gnocchi was in the air fryer, so that is the method we used. It worked really well, and the gnocchi softened when it was in the sauce, so it didn’t end up seeming like you were eating fried gnocchi, which was a concern I had when it came out of the air fryer.
This recipe turned out really well, and I’m definitely looking forward to trying more recipes using the cauliflower gnocchi. I will also be trying different methods to cook the gnocchi as well for those of you who do not have an air fryer.