Trader Joe’s cauliflower gnocchi is one of my all-time favorite meals. I love how easy it is to make and how it’s also gluten free (woohoo!). This gluten free cauliflower gnocchi with squash recipe is an awesome alternative to a more traditional pasta dish.
I love this recipe. It’s filling and the addition of squash packs in extra nutrients and is perfect for the fall. The gnocchi ingredients – cauliflower, cassava flour, EVOO, sea salt, and potato starch – are simple and healthy. It cooks quickly and does not require any prep.
Believe it or not, following the cooking instructions on the package can actually lead to a not-so-great texture and a poor finished product 🤦♀️ I swear I see complaints about this all the time on Instagram. Cooking the gnocchi by following the instructions often leads to a “gummy” texture…definitely avoid this!
I like to sauté the gnocchi in a little bit of oil on medium heat to brown the outside so that it doesn’t stick to the pan or have this texture. If you own an air fryer, putting the gnocchi in it is an incredible way to cook it as well. So crispy! My favorite way to make gnocchi is to cook until crisp on the outside/soft in the inside.
Trader Joe’s seasonal frozen acorn squash is my vegetable of choice here because it is super easy to sauté and cooks very quickly. I was able to forego all of the chopping this way, too. To finish off the recipe, I added a little bit of red sauce on top. If you’re not a fan of sauce, cooking the gnocchi in ghee and spices works, too! You can also absolutely use fresh squash.
I love experimenting in the kitchen and coming up with unique recipes that are healthy and easy to make. Details are below – I hope you enjoy this cauliflower gnocchi and squash recipe.
Autumn Cauliflower Gnocchi with Acorn Squash
Ingredients
- 1 bag Trader Joe’s cauliflower gnocchi
- 2 handfuls Trader Joe’s seasonal frozen acorn squash Fresh acorn squash works fine, too – this was just pre-cut and frozen which allowed me to cook it much faster!
- 1 handful spinach
- 1 tbsp avocado oil
- 1/3 cup red sauce of choice
- 1-2 tbsp hemp seeds
Instructions
- Sauté the squash in avocado oil and flip the squash pieces a few times. When the squash is beginning to brown and has softened, add the bag of cauliflower gnocchi and a handful of spinach.
- Cook until the gnocchi has browned and the spinach has wilted. I recommend covering the pan for a few minutes and flipping the gnocchi to cook evenly.
- The gnocchi will be ready when it has a light yellow color and is browned on the sides. At this point, add sauce and spices of choice! I used about 1/3 cup roasted garlic tomato sauce for a light coating.
- Add desired spices and seeds on top! I added about 2 tbsp of hemp seeds as well as pink salt, black pepper, and red pepper flakes.
Did you make this recipe? Be sure to tag me on Instagram! You can also find my other gluten free recipes here.
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