Creamy Mushroom Cauliflower Gnocchi

Creamy Mushroom Cauliflower GnocchiThis Creamy Mushroom Cauliflower Gnocchi goes out to all my Trader Joe’s Cauliflower Gnocchi hoes 😉

I just adore how Trader Joe’s can take a trend, for example: Cauliflower, and turn it into foods that we all love and adore. Cauliflower rice, cauliflower pizza, and now– and arguably the most popular– gnocchi. If you don’t know what I am talking about, check out the freezer section of Trader Joe’s. They have frozen cauliflower gnocchi and it’s just as popular as their everything but the bagel seasoning.

I’ve heard mixed reviews on the gnocchi, and trust me I get it. Mine gets mushy. Mine sticks to the pan. Yes, this WILL happen to you if you don’t cook it correctly. First off, do not follow the instructions on the back of the bag. It’ll be mush. Secondly, use a good non-stick pan and follow my instructions below. You’ll be good to go and you’ll have one hell of weeknight meal that is SO DANG EASY!

This Creamy Mushroom Cauliflower Gnocchi will be your new favorite go-to cauliflower gnocchi dish when you don’t feel like cooking. The rich and creamy mushroom sauce on the soft pillowy gnocchi is so comforting and filling, without making you feel bloated! You’re gonna love!

If you love this, also try my Easy Sausage Cauliflower Gnocchi Skillet!

Creamy Mushroom Cauliflower Gnocchi

creamy mushroom cauliflower gnocchi
Serves: 2 people
Prep Time5 mins
Cook Time20 mins
Total Time25 mins


For the Gnocchi:

  • 1 [12-ounce] bag Trader Joe's Frozen Cauliflower Gnocchi
  • 2 tbsp extra virgin olive oil

For the Creamy Mushroom Sauce:

  • 2 tbsp extra virgin olive oil
  • 1/4 cup finely diced shallot
  • 2 cloves garlic, minced
  • 2.5 cups thinly sliced baby bella mushrooms
  • 1/4 tsp crushed red pepper flakes, or more to taste
  • 1/2 tsp kosher salt, or more to taste
  • 1/4 tsp freshly cracked black pepper or more to taste
  • 1/4 cup dry white wine [you can sub 1/4 cup chicken broth + 1 tbsp lemon juice here if you'd like]
  • 1/2 cup Nutpods Original dairy-free creamer [or sub heavy creamer]
  • 3 tbsp grated parmesan cheese, plus more for serving [sub 2 tbsp nutritional yeast to keep DF]
  • 2 cups baby spinach


For the Gnocchi:

  • Heat 2 tablespoons of the oil in a non-stick skillet over medium-high heat. Add the frozen gnocchi and spread so that it is in a single layer. Let gnocchi saute undisturbed until golden brown on the bottom, 2-3 minutes, then flip using a large spatula and add 1 tbsp water and continue to saute, shaking the skillet every minute or so, until gnocchi are golden brown all over. Do not attempt to flip the gnocchi for the first time until they are seared and golden brown on the bottom. The gnocchi will “unstick” themselves from the skillet when they’re ready to be flipped.

For the Creamy Mushroom Sauce:

  • Meanwhile, in a separate large skillet, heat 2 tbsp oil over medium heat. Add the shallot and garlic and cook, stirring, until fragrant and softened, about 2 minutes.
  • Add the sliced mushroom and red pepper flakes, salt and pepper and continue to cook, stirring, until the mushrooms are slightly browned, about 3 more minutes. Pour in the white wine and continue to cook, stirring, until the wine is almost completely reduced, 2-3 more minutes.
  • Add the creamer and increase the heat to medium-high so that it is simmering rapidly. Sprinkle in the parmesan cheese and cook, stirring, until the creamer begins to thicken, 2-3 more minutes. Once it begins to thicken, reduce the heat back to medium-low and add the baby spinach. Stir into the sauce until it has just wilted, 1-2 minutes.
  • Add the cooked gnocchi to the mushroom sauce and gently toss to combine. Serve and enjoy! [you can garnish with additional parmesan cheese and chili flakes if you please!]

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