Cauliflower Gnocchi

Hey Three to Five Tribe! The fall season is settling in and that brings with it chilly fall days with blustery winds, cooler temperatures and rainy weather. What better way to warm up on a chilly fall night than with a hearty meal like beef stew, bone broth or roasted spaghetti squash, but if you are wondering what my newest and latest fall obsession is, it’s cauliflower gnocchi.

Cauliflower Gnocchi

I have never been a fan of gnocchi. I always felt as if it were a potato trying to be a pasta and it didn’t make sense to me. Pick one! Pasta or potato. Why do you need a hybrid of the two? Well, once my friend suggest I try Trader Joe’s cauliflower gnocchi, I understood.

Made with only five simple ingredients, this cauliflower gnocchi is made from 75% cauliflower with a few additional ingredients including cassava flour, extra virgin olive oil, potato starch and sea salt. With fewer ingredients and far fewer potatoes than more traditional gnocchi varieties, this cauliflower gnocchi has fewer carbohydrates, fewer calories and less fat overall. It’s also free of dairy, eggs, sugar and wheat.

Although cauliflower gnocchi can be enjoyed on it’s own, I like to pair mine with a serving of roasted broccoli and a  balsamic marinated chicken breast (also from Trader Joe’s), topped with a light coating of tomato sauce and a heavy sprinkling of dried oregano. It’s absolutely delicious and has quickly become a Sunday staple on my weekly menu.

The next time you are looking for a filling fall dinner, try cauliflower gnocchi.

Purchasing cauliflower gnocchi three to five bags at a time,


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