Cauliflower Gnocchi with Vegan Kale Pesto
The first time I tried Gluten-Free Cauliflower Gnocchi from the TJ freezer section, I threw it out. Yup, I wanted to like it so bad, but out went the entire bag and I distinctly remember being so mad I just ate cereal fro dinner. I couldn't believe people were eating this stuff. It tasted like gum from Charlie and the Chocolate Factory that you needed to chew until you turned into a blueberry. I tried the microwave and the stovetop method before I just called it quits and vowed to never eat it again... ever.
Fast forward to a couple months ago when rumor had it that they were not going to make them anymore (don't worry, it was just a rumor). So, I went out and bought a bag, I guess 'never' came earlier than I thought. This time, I scrapped the stupid instructions on the back of the bag. If you hear anything from this post, do not, I repeat DO NOT follow the instructions on the back of the box. I love me some Trader Joes products, but the directions are truly subpar. Trader Joes, if you're reading this, I offer my services.
So brace yourself, because below is the B E S T way to prepare these little nuggets of cauliflower glory. Now, I eat an entire bag in one setting and if I buy a few bags a week, they hardly last past Tuesday (oops!) Get ready for your new obsession folks.
Most nights I've been eating them straight off the baking sheet, but then this vegan kale pesto was the perfect addition to make this gnocchi off the charts good.
1 bag Trader Joes Cauliflower Gnocchi, keep frozen
2 tbs. Olive Oil
1 tsp. Garlic Powder
1 cup Kale, fresh chopped
1/4 cup + 2 tbs. Olive Oil
2 tbs. Lemon Juice (juice of half a lemon)
1 Jalapeno, halved, seeded
3 Walnut halves
1/2 tbs. Pistachio, hulled, raw
2 tbs. Water (may need more to help thin out sauce in blender)
Yields 3 servings
Directions: Preheat oven to 400 degrees F. Take the gnocchi out of the freezer and make sure to separate them, this may require a knife.Sometimes if they melt in the car and then refreeze they fuse together. So separate them all out. Spray some non-stick cooking spray on your sheet pan and spread out the gnocchi. Drizzle with olive oil and mix around so that they are all coated (yes, keep them frozen).
Spread into a single layer on a cookie sheet (don't let them touch if you can avoid it). Bake for 20 minutes, take out of oven at minute 20 and turn them. Place back in for 5 minutes. At this time they are perfect for topping with a Pesto. But if you place them back in for an additional 10 minutes, they will crisp at the bottom almost like tater tots and they are perfect for snacking-- dealers choice!For the pesto, place all the ingredients into a blender (I used my magic bullet) and combine. I needed to use 2 tbs. Water to thin out the pesto, depending on how juicy your lemon was you may need more/less.
SO much better than the package directions, right?