Garlic and Lemon Cauliflower Gnocchi

Taylor Dowd
by Taylor Dowd
2 servings
25 min

This recipe was the first time I'd ever tried the famous Trader Joe's cauliflower gnocchi. I was intrigued to see how it compared to the hype. I figured this garlic and lemon mix would be a great pairing. It's hard to go wrong with flavor like that! Overall, the gnocchi were delicious. My only qualm was following the package directions--had I followed them, the gnocchi would have turned to mush. I recommend pan frying them with some olive oil until they begin to brown on the outside. The texture is pillowy and soft with a slight crisp on the outside. The crunch from the pine nuts and the tang of the lemon add a tasty kick. Considering the base of the gnocchi is cauliflower, I was impressed. The flavor was quite good, though obviously not the same as a traditional potato gnocchi. If you're looking for a fun way to spice up pasta night, consider giving this gnocchi a try.

Garlic and Lemon Cauliflower Gnocchi
Recipe details
  • 2  servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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  • 1 package cauliflower gnocchi
  • 1/4 lemon, juiced
  • 2 cloves garlic, sliced
  • 1.5 tbsp olive oil
  • 1.5 tbsp toasted pine nuts
  • fresh basil and parsley for garnish
  • salt and pepper to taste

Cook gnocchi according to package directions until water has mostly evaporated.
In a separate skillet, cook oil and garlic together until garlic sizzles and begins to brown. Add remaining ingredients except fresh herbs to the skillet and set aside.
Once gnocchi begins to brown, add skillet mixture to the pot and gently stir to combine.
Let cook until gnocchi has browned and absorbed the moisture. The gnocchi should have some color but be very tender.
Divide into two bowls and top with fresh herbs, as desired. Serve immediately.
  • One package of cauliflower gnocchi only makes enough for two servings. Plan accordingly!
Taylor Dowd
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