Crispy Cauliflower Gnocchi e Fagioli
My love affair with Trader Joe’s cauliflower gnocchi, always extra crispy, is no secret. So when I made this dish on a whim, and got 20 instagram messages asking me for the recipe, I knew that I needed to share some tips on how to create a delicious dish every time with this wonderful frozen foods aisle item.
The real trick is to get them crazy crispy. It really depends on how defrosted they are and how cold your freezer is. My freezer door is always being left a smidge open by the kids and this causes everything to be arctic cold because my freezer is often working in over drive—mom problems. If you defrost the gnocchi a bit you can probably roast at 375 degrees for 35 minutes and get them pretty darn crisp. Straight out of my freezer I sometimes need to bake them at 425 degrees for up to an hour to get them to the consistency I like. It changes the flavor, too, making them more palatable because I only like them caramelized and crunchy.
Crispy Cauliflower Gnocchi e Fagioli
1 bag Cascadian Farms frozen mirepoix (a lifesaver!)
1-8oz container of chicken stock or veggie stock
1 can of cannellini (white kidney) beans
2 cups baby spinach
2 bags of Trader Joe’s cauliflower gnocchi (kale gnocchi would work, too!)
Olive Oil or California Olive Ranch Keto blend olive oil and avocado oil
1 tablespoon grassfed/pastured butter like Kerrygold (optional)
4 cloves fresh garlic
Preheat the oven to 425 and spread your cauliflower gnocchi on a sheet tray, coat with 2 tablespoons olive oil and sprinkle with salt. Put the gnocchi in the oven and let it go for 15-20 minutes. Gently turn the gnocchi and make sure it’s crisped on both sides. Once you have turned the gnocchi you can add the garlic cloves so they roast but don’t burn. Let it get as crispy as you want, I like mine a dark golden color and very crisp. It deepens the flavor and gives it a more al dente, less mushy mouth feel.
In a sauté pan on medium-high heat, sweat the mirepoix with 1 tablespoon olive oil, sprinkle with a generous pinch of salt and when the mirepoix is fragrant turn the heat down to medium-low. Add the chicken stock and cannellini beans. Allow this mixture to reduce. Check the garlic on the sheet pan and if it’s golden brown remove and add to the sauce.
Right before the cauliflower gnocchi is crisped to your liking, add the baby spinach so it cooks down in the sauce. When you remove the gnocchi from the oven, add the butter to your bean mixture, whisking so that it all incorporates. Add the gnocchi to the sauté pan, gently turning so that it doesn’t fall apart.
You can garnish with Parmigiano-Reggiano or Pecorino cheese if you like, but I don’t think the dish needs it! I love to add Jeff’s Natural hot cherry peppers, for a bit of bright acid. Sometimes I use crumbled mild Italian sausage, to make it heartier. If you are leaving it strictly vegetarian, you can zest lemon on top at the end for depth of flavor. Always garnish with something fresh like chopped Italian parsley or chives, just don’t forget a sprinkle of good finishing salt like Maldon, and a few generous cracks of black pepper!
You can make this dish with penne, too, and it’s amazing!
Bon appetit!