How to Cook TRADER JOE'S CAULIFLOWER GNOCCHI & make it CRISPY

I'm in love with Trader Joe's cauliflower gnocchi. Every time I make them, I get so many DM's asking how I get it so crispy and firm. Have you ever tried the directions on the box? They'll lead you into a gooey downward spiral. There is a technique to making these perfect, so perfect that they taste just like french fries! I even dip them in ketchup 😊 I'm sharing my technique in this video, but I also have all the details on my blog if you need them for later! I hope you enjoy. **Let me know in the comments how you like to eat your cauliflower gnocchi.** I've enjoyed them in pasta sauce, with Kite Hill, and with vegan garlic butter!

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[erinmacpherson]

Thanks for posting! I just made these for the first time according to the directions and they came out mushy not crunchy at all- next time I will definitely be trying your method!

[tomika]

Wow! I just cooked mine and followed your instructions and they turned out great. I will be buying more and prepare them the same way again. They taste like french fries 😀 Thanks

[AnthonyPeralta]

What type of Pan is that? Brand and Model... looks legit !

[valeriegutierrez]

Watches this while eating my gooey cauliflower gnocchi

[califlorican]

We do this with the sweet potato gnocchi! SO good. Add garlic powder afterward and it’s even better!

[jadynruud]

What should I preheat the oven to? Thanks for sharing!! About to make☺️

[l.g.]

I agree the bag has a worse directions. The cauliflower has a potential to become nice and crispy. Just don’t know how to achieve that!

[meganleaf]

this method didn't work for me. the saute part made the gnocchi all loose mass and stick to the bottom of the pan. had to scrape them out and they were about half the size they were when they came out frozen :( I don't think this works.

[yourfolksporch]

These look like theyd be great air fried

[brittanycarney]

My went horrible 😭 they all stuck to the pan

[Phoeff]

Recipe fail, sorry to say. You need a new ceramic coated non-stick pan. The method doesn’t keep them from getting gooey it is mostly the pan. Microwaving for 45s + 45s also does very little as it depends on the power of your microwave and the amount of gnocchi you at preparing. Is the point to warm them through? Defrost them? Should all the water have water evaporated? Do you drain any water before tossing in oil? Is the pan preheated before they are added?

Mine never got golden brown at least not before they began to stick and clump and become mushy. Sorry to say that you demonstrated a way that may work for you with so little detail is it not so helpful for everyone else.