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Cauliflower Gnocchi


Happy (rainy) Friday everyone! It’s a wet, soggy hide-under-the-covers fall day here in Westport, so I don’t mind spending a little extra time in the kitchen-but this really is a simple recipe. Check out my pastasalad with a twist, which can be served cold or warm. It starts with @traderjoes cauli flower gnocci which my whole family loves. (Even the kids say they they taste like tater tots when I make them brown and crispy!). Whatever you do DO NOT follow the cooking instructions on the package: I find them best for cooking when defrosted first. Although traditional gnocci is great in moderation, this one is lighter, #lutenfree and higher in fiber with 6 grams per serving. All the veggies in this dish add even more fiber plus antioxidants. Give it a try and let me know what you think!

Ingredients

Scale
  • 1 package of cauliflower gnocchi
  • 1/2 cup of cherry tomatoes, cut in half
  • 2 tablespoons of extra virgin olive oil
  • 3 tablespoons of parmesan cheese
  • 1/2 cup of mozzarella balls, chopped
  • 1/3 cup of very thinly sliced red onions
  • 1/4 cup of fresh basil, roughly chopped
  • A few handfuls of arugula

Dressing:

  • 1/3 cup of white wine vinegar
  • 1/2 teaspoon fine sea salt
  • 1/2 fresh ground black pepper
  • 1/2 teaspoon dried of oregano
  • 1/2 cup extra virgin olive oil

Instructions

  1. Heat the two tablespoons of olive oil in a large skillet over medium high heat. Let gnocchi sauté undisturbed until golden brown on the bottom, then flip.
  2. Take off heat and let cool.
  3. Add in the rest of the ingredients and combine. Stir in dressing to desired amount. Add salt and pepper to taste.
  4. ENJOY
  • Author: Robin Barrie

Find it online: https://robinbarrie.com/recipes-by-robin/cauliflower-gnocchi/