Hey babes,
Life is super busy with this, two jobs, college, kids, and the gym, so I was elated to score some frozen cauliflower gnocchi on sale a few weeks back. If there’s one thing I love almost as much as discount produce, it’s discount frozen goods. I have two freezers and keep them stocked with beans, nuts, fruits, vegetables, and the occasional lightly-processed convenience food.
Don’t get me wrong, I’ve attempted pasta/gnocchi making in the past. Heck, I have two trained chefs in the family. Sadly, it isn’t in my wheelhouse, and I’m not patient enough to learn, at least for now. So, if I want pasta, I go with the dried whole-wheat, spaghetti squash, zucchini noodles, or if it’s on sale, cauliflower gnocchi.
If you can’t find it on sale, the Dollar Tree here in the US typically has traditional potato gnocchi for $1.25 that is similar in calories, but I like the short ingredient list and added veggies of this version when I can find it cheap. Though I’ve sung the many praises of cauliflower in the past, if you’re looking for a quick, cheap dinner for your family or date night, no judgment. You do what works for you. Just skip the kind with eggs. No one needs that cholesterol.
Other than the gnocchi and some basic pantry seasoning, the only other ingredients are tomatoes and spinach. I won’t make myself a broken record, but if you’re interested in their benefits, you can read more about tomatoes and spinach in previous recipes. You can also catch up on the benefits of the various spices here.
Beyond that, the recipe is straight-forward. I’ve listed a couple of resources for vegan parmesan (both store-bought and homemade), and if you need a heartier meal, I’d highly recommend mixing in 1/2-1 cup of cannellini beans in when you add the tomatoes. They will boost the protein and fiber, and help keep you fuller longer. But when I’m whipping up a quick lunch, I usually keep it light, as I tend to snack on edamame, fruit and vegetables between meals anyway. Let me know what you think and what you’d change.
Cauliflower Gnocchi (15 minutes, oil-free, vegan)
2
servings5
minutes10
minutesIngredients
1 Package of cauliflower gnocchi or a traditional version
4 cloves garlic, minced
1 14 oz can diced tomatoes, no salt added
1 tsp Italian seasoning
1/4 tsp fennel seeds
1/2 tsp crushed red pepper
1 Tbsp fresh basil, chopped
2 cups or 1 big fistful fresh spinach
Salt to taste
Optional: vegan parmesan to top
Directions
- Prepare gnocchi on stovetop according to package instructions.
- Meanwhile, add garlic and a little water to a cast iron pan over medium heat. Cook for a few minutes.
- Add tomatoes and spices, cook for 5-10 minutes to reduce.
- Add spinach and cover. Let wilt for a couple of minutes to wilt.
- Add cooked gnocchi and stir to mix.
- Adjust seasoning as needed.
- Top with vegan or hemp parmesan as desired.
Notes
- Add 1/2 to 1 cup of cannellini beans for a more filling version.
