How to Get Your Cauliflower Gnocchi Extra Crispy!

How to get your cauliflower gnocchi extra crispy and eliminate the gummy texture!

Hi, Everyone! I’m finally back home from my long Disney trip, which was a blast by the way! It was an excellent way for me to take a break from the cold weather and escape my computer for a bit. Sometimes when I’m in a rut, a little vacation helps me dig my way out. I’m back home feeling refreshed and ready to work hard. I got home late last night and haven’t had a chance to stop at the grocery store to pick up my groceries. I knew I had bags of vegetables and cauliflower gnocchi in the freezer, so I wasn’t too concerned. I have a couple of appointments tomorrow, so I’ll stop by the store then! As I was making my cauliflower gnocchi for lunch this afternoon, I decided to take a few photos and share with you how I get the gnocchi extra crispy and firm. I get asked this question multiple times a day when I post the dish on my Instagram stories. The trick is to not follow the directions on the bag! I learned that one real quick. 
I went on a year hiatus from Trader Joes because I moved so far away from one. Since my tennis group plays near one, I stop by afterward to get all of the goods. A lot of you told me to try the cauliflower gnocchi, and now I’m hooked. Thank you for that. You can eat the gnocchi with any sauce, on top of a salad, or plain. After making this gnocchi extra crispy, I weirdly wanted to dip them into ketchup because they tasted like french fry meets tater tot.

You don’t need an air fryer or any other fancy appliance, but you will put these through the kitchen trio: microwave, stovetop, oven.

The cauliflower gnocchi is going to be frozen. To cook them evenly, you’ll want to microwave (not on the defrost setting) them first. Place the frozen gnocchi on a plate and microwave for 45 seconds. Use a spoon to toss them around and then microwave them for an additional 45 seconds.  While you’re doing this, preheat the oven to 435 degrees. 
You can choose any oil you want to cook these in. I usually go for a sesame oil when I’m making a spicier dish, or avocado oil when I add Kite-Hill cream cheese. For these, I used sesame oil. I added about two tablespoons of sesame oil with the defrosted gnocchi to a frying pan on high heat. Cook each side until they are golden brown and crispy. This is going to give you a nice crispy outside texture, but cooking them on the stove top isn’t going to take away the doughy and gumminess inside the centers. That’s where the oven comes in!
Once both sides of the gnocchi are golden, place them on a baking sheet lined with parchment paper. Bake for 14-16 minutes. When they are done, they’ll feel more like potato wedges and when you press down on them, they won’t be squishy or gooey.
I literally wanted to dip these all in ketchup because they were just like breakfast potatoes! Baking them after frying them is the key to making them super crispy! Now, as for the leftovers, you’ll have to rebake them to get them to crisp back up again, but they will still be more firm in the fridge than normal.
You could try giving them a toss halfway through baking, but I didn’t flip them at all, and they turned out evenly crispy. Since they were already crispy on the outside, I was more focused on firming up the gooey centers. 
Of course, everything is better with Everything But The Bagel Seasoning! It’s worth the hype. 
I like to keep the frozen french green beans from Trader Joes in the house too because they are so quick to cook up. I eat them with the gnocchi almost every night. Sometimes I’ll cook them in a gluten-free soy sauce or a Kite Hill cream cheese sauce. These green beans are always on my Trader Joe’s grocery list. 
I hope this little tutorial brings some extra crispy cauliflower gnocchi to your future! 💜

Questions for you!

  1. Have you tried the cauliflower gnocchi
  2. What is one staple on your grocery list?
  3. Are you a “directions on the box” follower?

Comments

  • Hannah

    Thank YOU for posting this! I had seen so many people RAVE about this Gnocchi from TJ’s, so I finally bought some last week and could not get over the yucky, gummy texture! I still have some in the freezer and will be trying your technique stat! 😉💗

    Reply to Hannah
  • Anonymous

    I don’t have a microwave 😩 any advice on what to do in place of the microwaving steps?

    Reply to Anonymous
  • Lindsay

    What temp do you suggest in the oven? Did I miss that part? Thanks! I’ve got these in the freezer and can’t wait to try this method!

    Reply to Lindsay
  • Taylor

    I can’t wait to try this!! Have you tried the sweet potato gnocchi? Wondering if this is a good method for them as well!?

    Reply to Taylor
  • Lizzie

    I tried this, but mine stuck to the bottom of my skillet and I had to throw them all out 😭. Luckily I bought two bags so I can try again. Maybe I had the heat up too high?

    Reply to Lizzie
  • Nicole

    Oh wow! I never even knew that cauliflower gnocchi existed until I read this! I think my life has been changed and I need to get to Trader Joes ASAP!

    Reply to Nicole
  • Jenn

    This so so great! I usually put them in the airfryer but when i’m not around one this will do the trick. I also let them defrost in my fridge the morning before I go to use them. Have you tried the sweet potato gnocchi? Those are so yummy too- I just take out some of the sauce because they give you way too much.

    Reply to Jenn
  • Amy

    This seems to be a staple to people following the Weight Watchers Freestyle plan so I jumped on the bandwagon. Thank you for posting this because I pan fried mine and the middle was too mushy for my liking. Now I know how to crisp them up.

    Reply to Amy
  • Hannah Gray

    THANK YOH THANK YOU THANK YOU FOR THIS POST.

    I love the gnocchi but hated the texture!

    Reply to Hannah Gray
  • Natalie

    I have been wanting to make them, but they just sit in my freezer haha. Trader Joe’s did a sample of them but of course used a air fryer, which is kind of silly because not everyone has one. But they used it with their vegan kale and cashew pesto and it was so good! I’ll definitely test out your way because that seems easy and I want them crispy and not mushy! Thanks for sharing!

    Reply to Natalie
    • Taralynn McNitt

      Yes, I’m sure the air fryer would make them crispy too, but not everyone has one! I just don’t wanna add more appliances to the house lol Hope you enjoy!!

      Reply to Taralynn McNitt
  • Vanessa

    Sorry, off topic! What’s your favorite coffee? (to make at home, that is…)

    Reply to Vanessa
  • Emily

    I absolutely LOVE the cauliflower gnocchi but have only cooked them in the pan! I’m going to have to try putting them in the oven afterwards. I’m going to have to grab the green beans as well the next time I’m there, I know my husband will eat them if I put enough garlic powder on them! My other staple from Trader Joe’s is the unsweetened blueberry pomegranate green tea. It is SO refreshing!

    Reply to Emily
    • Taralynn McNitt

      The oven step is the game changer!! If you need a good recipe for green beans, just fry them up in sesame oil and once they are sauteed add in a tiny bit of soy sauce (and agave or honey if you want them sweet) and they taste SOOO good! That’s how I started to get myself to eat vegetables back in the day lol

      Reply to Taralynn McNitt
  • Sammi

    ok yum!

    Reply to Sammi
  • Charmaine Ng | Architecture & Lifestyle Blog

    I really want to try Cauliflower Gnocchi out! Too bad they’re not on sale in Hong Kong 🙁 Maybe one day!

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

    Reply to Charmaine Ng | Architecture & Lifestyle Blog
  • Lizzie

    1. I have been wanting to try these for so long but the trader Joe’s in my area has the WORST parking lot. But I am definitely going to pick some up!
    2. A staple for me are avocados and eggs! I read that eggs were giving you some skin trouble which is such a shame.
    3. I don’t always follow the directions on the box, I tend to make my own stuff up!

    Reply to Lizzie
    • Taralynn McNitt

      Yes! Ours has bad parking too!! lol

      I’m devasted that eggs do that to me 😢 I was living off them basically. But it’s good to know what was actually causing my breakouts!

      Yes! That’s the way to do it!

      Reply to Taralynn McNitt
  • Emily

    I am OBSESSED with the cauli gnocchi, however, I eat it like actual gnocchi (pasta substitute where it’s a little gooey on the inside). If you ever want to eat it as a pasta substitute you HAVE to get trader joe’s vegan pesto sauce. It is near the refrigerated section with the burritos and pastas. It is INCREDIBLE.

    Reply to Emily
  • Savannah

    When you use kite hill cream cheese as the sauce do you add anything else as well? Or just the cream cheese?

    Reply to Savannah
  • Maureen

    1. No, but I’m so excited to try these now!
    2. Sweet potatoes- so versatile & easy for weeknight dinners
    3. Haha no, but it doesn’t always end well! My husband is a good sport =)

    Reply to Maureen
  • Julia

    Hi Taralynn! I’ve been seeing these gnocchis everywhere but have not tried them yet. I must say your way of cooking gives the best looking ones I’ve seen! I just may have to give them a try now lol I also wanted to say I’ve been following you for quite some time now and I absolutely love all your recipes! Thanks for taking the time to share with all of us! 🙂

    Reply to Julia
    • Taralynn McNitt

      I saw them everywhere too so I had to give them a try too! The first time was fail until I finally figured out how to make them crispy! & thank you for the kind words and stopping by to read!! xo xo xo

      Reply to Taralynn McNitt
  • JEN

    Literally cannot wait to try this!! I’ve never had gnocchi

    Reply to JEN

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