Done correctly, a good gnocchi should be light, soft, delicate. It should have a smooth mouthfeel. Done poorly, you get little potato torpedos that are dense and chewy. I've eaten from both ends of the spectrum. But there is something that is just so comforting about a gnocchi.
Now, on this blog I have tried my fair share of cauliflower related products including: Cauliflower Rice, Grilled Cauliflower, Rainbow Cauliflower, Cauliflower Pizza Crust and the gluten free one too, the seasonal Cauliflower Stuffing, Cauliflower Dip, Mashed Cauliflower, and a slew of other items have entered my shopping cart and belly.
Some are just cauliflower. Some are parading around as a product that is not traditionally done as cauliflower. The results are a bit mixed. For some reason, the products that were pretending to be something else, I did not love. I knew very much that they were the substitute and not the real thing.
I know people go crazy for the cauliflower rice, but it just was never quite rice for me. I felt like I made some comment on each of them they they're a decent "substitute."
This is different.
Oh so different. In all the best ways possible.
So, let's revisit that list of ethereal things that potato gnocchi is: soft, delicate, smooth, and light.
Is this product soft? Yes, these are pillowy soft.
Is this delicate? It's delicate enough to stand up to a good saute without falling apart. It got a good crust which added flavor.
Is it smooth? Yes, there did not seem to be any chunks of cauliflower for added texture. These were as smooth as they get.
It is light? Not quite as light as the potato ones, but good enough.
This product smells of cauliflower as you open the bag, but the flavor mellows upon cooking. I only had a chance to pan saute this. And I'm not sure I would try this any other way.
I found myself picking these right out of the pan and consuming them. They were good. But I never felt like it was a substitute. I felt like it was teetering on an improvement.
I know, that might also teeter on a bit of blasphemy being married to an Italian, but these were on point. I, in no way felt like I was missing out or having a substitute (where my head and stomach are saying, "please eat the real thing"). If I were to sit and consume the whole bag, it would be 330 calories.
In this bag, it's not hard to eat one whole bag as a dinner portion. It could be split as two sides, but it would be hard to push this little bag beyond that.
For the first time, I felt like I was enjoying the substitute as much as the original. I really liked these. They're a touch more expensive than the potato gnocchi found on the shelf. These are priced at $2.69 for a 12 ounce bag.
If I had to complain about anything, I'd like to complain that these will likely be in short supply (as are most new cauliflower products at TJs). But also, this product is not labeled as being gluten-free. It's not organic, but otherwise, this has been one of my favorite new items this year.
Here is the visual run down of what you get if you buy this product:
The bag of Trader Joe's Cauliflower Gnocchi:
The nutritional information:
The ingredients:
How Trader Joe's describes this product and how to prepare:
After being cooked you get:
Would I buy this again? Yes, I would buy Trader Joe's Cauliflower Gnocchi again and again and again. It's the first product that I thought was very, very close to the original. At 330 calories for the entire bag, it's reduced guilt on eating a product that I can easily overeat.
Want to see more items I've reviewed from Trader Joe's? Click on Thoughts & Reviews of Trader Joe’s for a searchable list.
The Bottom Line
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Trader Joe's Cauliflower Gnocchi
Product Name: Trader Joe's Cauliflower Gnocchi
Product Description: Trader Joe's Cauliflower Gnocchi is frozen substitute for the potato based gnocchi
Price: $2.69
Summary
Trader Joe's Cauliflower Gnocchi does a great job of emulating the more carb heavy "regular" gnocchi. However, be mindful of how you cook this. Sautéing this is key to success.
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Taste
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Value
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Worthy of Repurchasing
Pros
- Trader Joe's Cauliflower Gnocchi is quite possibly the best cauliflower "substitute" product to date.
Cons
- This is not organic or labeled as being gluten-free.
- Don't microwave it. Sautéing is key.
- Once people try this, I predict it will be a while before I see this on shelves again.
Just checking- they seem to be Gluten free but does anyone know for sure?
Hey Stefany! Here is my answer to you. It isn't labeled as gluten free. On Trader Joe's website it says "GLUTEN FREE — Per the United States Food and Drug Administration (FDA) gluten free labeling regulation, a product that displays a “Gluten Free” claim on the label has been validated to contain less than 20 parts per million (ppm) of gluten. If you see “Gluten Free” on a Trader Joe’s product, this means that the product has been validated to contain less than 20 ppm of gluten. Individuals with Celiac Disease or Gluten Sensitivity must avoid gluten for their health."
I'm not sure why some things that aren't labeled as gluten free. Here is the printable gluten free list on Trader Joe's website: https://www.traderjoes.com/dietary-lists/gluten-free-print
I hope that helps. Sorry I can't provide a better answer for you.
I boiled them (also suggested as an option on the bag) like traditional potato gnocchi and they were awful. Very gummy and sticky. I don't think I'll buy them again.
Hey Birdie! If you are brave enough to try them again, I'd recommend getting them crispy. If you were ok with the flavor but not the texture, this is one item that seems to do best in either an air fryer or crisped up in a pan. Bummer you didn't like them. But thanks for taking time out of your day to stop by and share your thoughts on it!
i Am quite frankly shook by this review!!!! i tried these lil nuggets from hell bc a girl is trying to get skinny this summer and I was like no girl, no. I took em out of the bag and was liek cool great getting healthy mariah energy as queen and thEN I put them in the pan w/ oil and starting sauteeing those mfers and added water and then they just started getting all gummy and I was like word no. They stuck ALL over my bougie skillet and lowkey not to be rancid but they were snot-like in texture. I couldn't get those sisters to brown and I ended up with a sticky gummy mess and not in a good way. You need real iron chef energy to get these to cook properly and I for one am not for it. Its a no from me sis.
Hey Bethany! Thanks for stopping by. By chance was you skillet hot when you put them in? Just asking to get to the bottom of this. By the way, you are always welcome to come to a different opinion than my own. Just wanted to see if I could figure out how mine browned (which btw makes all the difference between these being good and these being balls of snot). Let me know, I'm happy to help out.
WTF did I just read?
You have to bake them! They get a little crispy on the outside and light and fluffy on the inside! My favorite thing to do is dump a bag of these, a sliced onion, a box of cherry tomatoes and two sliced TJ's sweet Italian chicken sausages onto a sheet pan with olive oil and salt and bake at 425 for 20 minutes, stir and bake for another 15 minutes, and then cut up a bunch of asparagus, put that on top, and bake for 5-10 more minutes. It's one of my favorite meals of all time.
Thanks for sharing this!