- entreés -
If you read my post from a couple weeks ago on pre-made, chilled, TJ's lunches, you know that I've been underwhelmed with prepared food from Trader Joe's (if you haven't read it, check it out here). After the cauliflower rice bowl, I decided I'd give Trader Joe's another chance to convince me that cauliflower can taste as good as a potato. The cauliflower gnocchi seemed promising, and I'd heard good things about it, so I decided that would be what I'd pick up the next time we made the trek out to the Germantown TJ's. It lived up to the rave reviews it got - enough to make me go back and get 2 more bags. It is still cauliflower, however, and will not taste like a potato, ( :( ), so I wasn't just going to cook it up with a little butter and eat that 3 days in a row. Here are 3 sauces that you can toss the cauliflower (wanna-be potato) gnocchi or regular pasta in.
For each of the different sauces, I prepared the gnocchi the same way. The method is adapted from Foods of Jane's Instagram highlight.
2 tbsp olive oil
1/2 bag Trader Joe's cauliflower gnocchi
cacio e pepe (+ shallot)
The first time I tried the cauliflower gnocchi, I wanted to be able to actually taste the gnocchi itself, so I opted for a subtler sauce. Cacio e Pepe became a major food trend this year, seen all over Instagram served in a Pecorino Romano bowl. While I didn't have a cheese bowl lying around, I got pretty close to the same effect with the amount of parm that went into this.
pasta suggestions: cauliflower gnocchi (obviously), bucatini, spaghetti, taglierini
3-5 tbsp grated parmesan (if you only have the pre-shredded parm, chop it until it is finer)
1/4 shallot, minced
3 tbsp butter, divided
fresh cracked black pepper & salt, to taste
gorgonzola and parmesan cream sauce
When I was in NYC over the summer, we went to Bellini for dinner one night because it was near our hotel. My mother got the gnocchi al gorgonzola, and it was heavenly to say the least. Unfortunately, it was also probably 1,000+ calories. By subbing cauliflower gnocchi for traditional potato gnocchi, it's slightly better for you. While nothing can beat the original at Bellini, I can satisfy my craving for it by making it instead of flying over 1,000 miles to NYC for a bowl.
pasta suggestions: fettuccine (i've made a similar sauce with fettuccine, crispy prosciutto, and peas), cauliflower gnocchi (again, obviously), fusilli, pappardelle
2 tbsp butter
2 tbsp flour
1 cup whole milk, room temperature
1/8-1/4 gorgonzola dolce (there are 2 types of gorgonzola, dolce and piccante. if you use the latter, you may need to add more milk, as it is firmer than gorgonzola dolce)
3 tbsp grated parmesan, plus more for serving (optional)
salt and pepper
chiffonade of basil for serving
basil butter sauce
This is basically the ingredients of nut-free pesto with the substitution of butter for olive oil. if you already have pesto on hand, you can use that with the addition of extra melted butter or olive oil and get the same effect. You do taste the cauliflower in the gnocchi more with this recipe, so if you don't like the flavor of cauliflower I would definitely suggest the gorgonzola gnocchi over the basil butter and cacio e pepe.
pasta suggestions: corbata, gigli, cauliflower gnocchi (again x2, obviously), orecchiette
2-3 tbsp basil, chopped finely
3-4 tbsp butter
2 garlic cloves, minced
3-4 tbsp parmesan
salt and pepper