Pesto Cauliflower Gnocchi with Broccolini (Paleo, Partly Pre-Made, Vegetarian, Vegan)

A few months ago, Trader Joe’s cauliflower gnocchi took over the internet. Every Instagram account was featuring these little guys and everyone was loving them. They contain no wheat, sugar, dairy or eggs. In fact, they are about 75% cauliflower, along with some cassava flour, potato starch, extra virgin olive oil, and sea salt. Read more about them here.

Despite the fact that I prefer to make things from scratch, I don’t always have time or the inclination (#honesty). Unfortunately when these guys became all the rage I was on a round of Whole30…and after doing some research, I found out that the Whole30 community felt that these were a SWYPO (sex with your pants on) food. If you want to know why, you can read more here: Whole30 Gnocchi Forum.

Being true to my Whole30, I waited until my round was done before giving them a try.

As soon as a finished my round I researched how to cook them. I quickly determined that there was no agreement on how to cook them…other than NOT follow the instructions on the package! So, I asked my Instagram followers how they cooked them. I got a few different suggestions and tried a few before settling on the following method which results in gnocchi that are crispy on the outside, but soft and tender on the inside.

First, I microwaved them in a glass bowl for 2 mins to partially thaw them.

If you are concerned about microwaving food, I suggest you read more about it here.

Then I sauteed them in a few Tbs of Forth and Heart Ghee in a HOT pan, turning occasionally, until they were browned and a bit crispy. I added NO water despite what the directions said.

I then served them over steamed broccolini with my homemade Creamy Kale and Cashew Pestoand that’s it folks! That’s my Pesto Cauliflower Gnocchi with Broccolini.

If you are wondering whether the gnocchi taste like cauliflower, they do. If you have a cauliflower hater in the family, you might not be able to sell them on this dish.