Frozen Cauliflower Gnocchi with Spicy Tomato Sauce
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Cauliflower gnocchi with a thick and spicy Italian tomato sauce. This is an easy, meatless dish that cooks in one pan in just 15 minutes.
This is a recipe using a bag of frozen, store-bought cauliflower gnocchi, and it’s so good! The dish takes about 15 minutes to make and it cooks in one skillet. You end up with creamy-textured gnocchi in a thick tomato sauce, boosted with garlic and spicy red chili.
Cauliflower gnocchi look just like their original starchy counterpart, which are bite-size potato dumplings traditionally made with wheat flour, mashed potato and egg.
These gnocchi are made without any of those ingredients. There was a lot of fuss in the foodie-sphere when TJ’s frozen cauliflower gnocchi first appeared in the market back in 2018. That’s because for those who avoid fluffy pasta, a product made with cauliflower satisfies many otherwise verboten cravings.
Yes, I’m that person who makes homemade gnocchi at the drop of a hat! Aside from that, I happen to love cauliflower recipes in all forms. So, put those two facts together and I kind of needed to try them out.
For sure, we have to admit that the charm of any kind of gnocchi is that they have a comfortingly soft texture. But let’s face it — they’re on the blander side, taste-wise. Plain gnocchi cries out to be covered in tangy, spicy sauce.
Frozen Cauliflower Gnocchi in Spicy Tomato Sauce
Ingredients
- 1 12-ounce (350 g) package frozen cauliflower gnocchi, such as Trader Joe's
- ¼ cup (60 ml) water
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 fresh red chili, chopped
- ½ cup (80 g) thinly sliced onion
- 1 tablespoon finely chopped or grated garlic
- 1 teaspoon crushed red chili, or to taste
- ¾ teaspoon salt
- 1 14-ounce can (400 g) crushed tomatoes
- 1 tablespoon chopped parsley
- Grated Parmesan cheese, to taste
Instructions
- Empty the package of gnocchi into a large nonstick skillet (no need to thaw). Add the water, cover the pan and turn the heat to medium-high. Cook exactly 6 minutes.
- Add the onion, garlic, red pepper and salt and cook 1-2 minutes. Add the tomatoes. Bring to a simmer, then lower the heat, cover and cook 5 minutes, until the sauce thickens a bit and the gnocchi are tender but not falling apart (don't overcook).
- Serve warm in bowls sprinkled with parsley and cheese.
Notes
- If you don’t like hot and spicy sauces, reduce the amount of red pepper by half, or omit it.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
