Don’t always trust what you read – especially if it’s 1) on internet forums or 2) if it’s on the back of Trader Joe’s Cauliflower Gnocchi bags. But this recipe for Cauliflower Gnocchi Alfredo with Italian Sausage and Broccoli? You’d better believe you’ll want to follow these instructions.

Whenever I’m making a new recipe or trying out a new product from say, TJ’s, I always go by the recipe’s original instructions…at least the first time. When this cauli gnocchi first came out, it was so popular it was flying off the shelves and basically taking over the (social media) world. But if you followed the cooking instructions on the bag, which call for using water to steam the gnocchi and then your choice of oil for lightly pan-frying them, they came out suuuper soggy. And nobody wants soggy gnocchi.

It wasn’t until I saw Michelle Tam from Nom Nom Paleo and Diane Sanfillippo posting about how they pan-fried their gnocchi in olive oil or ghee, no water required, which resulted in golden brown and delicious gnocchi – and I was IN.

A few months ago I also discovered this insanely delicious, dairy-free alfredo sauce that’s made with cashews instead of that weird soy stuff that upsets my stomach (also, yuck – do not recommend) and WOAH you guys. It brought me back. Back to middle and high school, to whenever I had swim meets – I would eat pasta with chicken sausage and alfredo sauce the night before. Talk about a carb-up, right? And definitely sat like a rock in my stomach all the next day. Clearly didn’t know a lot about nutrition back then and clearly my coaches weren’t instructed in the right way to teach us about nutrition either. Oops. But that’s a rant for another day.

Cauliflower Gnocchi Alfredo with Italian Sausage and Broccoli though? the BEST. If we’re being honest, there are not a lot of great gluten-free pastas out there. Which makes me really sad. Especially when I think about the fact that there are NO gf tortellini that I can find in the states – which is my absolute favorite. Anyone know?? Hit me up. I’m down for a pasta date. So for now, this cauliflower gnocchi is a great stand-in – but only if you pan-fry it. Read: do. not. use. water. Unless you want soggy pasta instead of the deliciousness that is these golden-brown and perfectly pan-fried gnocchi.

The three star ingredients of this dish: the gnocchi, which I picked up at TJ’s, the alfredo sauce from Parmela Creamery (got it at MOM’s organic market), and my new favorite Italian Spice Blend from Balanced Bites (also from Diane Sanfilippo, who I mentioned above!) These three things make this dish come together in a flash. You don’t even need to wait for the water to boil for pasta, for the win.

Game plan: Brown the sausage and pan-fry the gnocchi in two separate pans while you steam the broccoli in the microwave. Once they’re all done, heat up some alfredo sauce and toss your ingredients with sauce. Done and faceplant. Add some crushed red pepper on top if you like it a little spicy.

Cauliflower Gnocchi Alfredo with Sausage and Broccoli (Dairy-Free)

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Dana: Real Food with Dana

Serves: 3-4 servings

Ingredients

• 1 bag Trader Joe's Cauliflower Gnocchi
• 1 lb ground pork or turkey
• 1 Tbsp Italian spice blend (I used Balanced Bites)
• 1 small head broccoli, cut into florets
• for serving: Alfredo sauce (I used Parmela Creamery's dairy-free alfredo)
• optional: red pepper flakes, for serving

Directions

1. Heat 2 Tbsp oil of your choice in a large skillet. When it's hot, add the cauliflower gnocchi in one layer.
2. Once the gnocchi is browned on one side, flip them over with a fork or tongs. Allow them to brown on the other side before removing them from the pan until ready to serve.
3. While the gnocchi is cooking, heat a large cast-iron skillet on medium and add your meat. Break the meat up with a wooden spoon, then add 1 Tbsp Italian seasoning and stir so it is evenly incorporated. Cook until browned and completely cooked through (about 8-10 minutes depending on the meat).
4. Meanwhile, steam the broccoli. I do mine in the microwave so it's quick - in a large microwave-safe bowl, add your broccoli and a few Tbsp of water (about 3-4). Cook for 3-4 minutes, or until broccoli is done to your desired tenderness.
5. When the gnocchi and sausage are almost done, heat up the alfredo sauce - either in a saucepan on the stovetop, or in the microwave (use 30 second intervals to it doesn't bubble over), until hot.
6. To serve: toss the gnocchi, a serving of sausage, and broccoli in your desired amount of alfredo sauce. Serve hot. (Leftovers get a little squishy.)

Notes

You don't have to defrost the cauliflower gnocchi before cooking. If you want, you can let it sit out on the counter for an hour or before preparing it, and then blot them dry with a napkin, but it's not necessary for the success of the recipe.

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