Trader Joe's Cauliflower Gnocchi with Sage Brown Butter (Paleo, GF)
Ingredients
- 12 oz. Trader Joe’s Cauliflower Gnocchi
1 packet, frozen
- 2.5 tbsp ghee
or butter
- 4 slices 2 oz. Thinly sliced prosciutto
or more if desired
- 10 prigs sage leaves
- 0.4 oz. minced garlic
about 2 large cloves
- 4 cups loosely packed baby spinach
or tatsoi leaves
- 2 pinches coarse sea salt
- Paleo parmesan cheese
optional
Directions
- 1
Preheat a large non-stick or well-greased cast iron skillet over medium heat until it feels warm to your palm when placing nearby, about 2-3 inches away, but not to a smoke point. Add 1 tbsp ghee, swirl the pan around to distribute the butter evenly. As soon as it melts, add the frozen gnocchi.
- 2
Pan fry them in a single layer over medium to medium-high heat for about 5 minutes. Do not touch or flip until the bottom is golden brown or the gnocchi will stick to the skillet.
- 3
In a separate skillet, pan fry the prosciutto over medium heat in a single layer until crisp on both sides, about 6 minutes total, flip after 3 minutes.
- 4
Use a spatula to flip the gnocchi and cook about 5 minutes additional. Toss the skillet every minute or so. Then flip them again to pan roast for about 4 minutes. The gnocchi texture should be crisp outside in golden brown and not soggy. A good way to tell is when they aren’t drenched in butter and each individual gnocchi has a crisp crust. When you gently press it, it should feel a little bouncy. Set them aside in a large serving plate and keep warm.
- 5
Add the remaining ghee (1.5 tbsp), as soon as it’s melted, add sage. Pan fry the leaves over medium heat until they are a little crisp, about 2-3 minutes. Move and flip the leaves often with a tong or chopsticks and take care not to over burn them. Fish out the leaves and drain over a paper towel.
- 6
Add garlic and spinach to the infused sage butter. Saute over medium-heat and season with two pinches of salt for about 30 seconds or as soon as the spinach wilt a bit. If you saute the spinach too long it will turn watery and dilute the flavor. Set it aside over a plate to let cool.
- 7
Before serving, toss cauliflower gnocchi with spinach and sage, and top with crumbled prosciutto. Sprinkle with paleo parmesan cheese, if using. Serve warm.
Trader Joe's Cauliflower Gnocchi with Sage Brown Butter (Paleo, GF)
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Based on 12 ratings
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About this Recipe
Craving a satisfying, quick meal that feels wonderfully indulgent yet fits your paleo and gluten-free lifestyle? This Trader Joe's Cauliflower Gnocchi with Sage Brown Butter is your answer, transforming a freezer staple into a gourmet experience in minutes.
This recipe shines by elevating simple ingredients with impactful flavors and textures. The nutty richness of a brown butter sage sauce perfectly coats the tender cauliflower gnocchi, while crispy prosciutto adds a welcome salty crunch that makes every bite memorable. It's a testament to how thoughtful technique can turn everyday items into something truly special.
Prepare for a dish where earthy sage and aromatic garlic infuse a golden ghee-based sauce, creating an irresistible aroma as it cooks. The cauliflower gnocchi absorbs these vibrant flavors, offering a delicate texture that pairs beautifully with the savory, crisp bits of prosciutto. Fresh baby spinach or tatsoi wilts into the mix, adding a touch of verdant freshness and balancing the richness. This naturally gluten-free and paleo meal feels hearty and comforting, perfect for a busy weeknight yet impressive enough for company.
Customizing this dish is wonderfully simple. For a vegetarian option, simply omit the prosciutto or swap it for a plant-based alternative. If you're out of baby spinach, tatsoi leaves offer a lovely peppery note. And don't forget the optional paleo parmesan cheese for an extra layer of savory depth.
Serve this elegant, quick meal on its own for a fulfilling dinner, or alongside a simple green salad for a complete and wholesome spread. It's an excellent choice for a cozy night in or when you need a speedy, flavorful dish.