Lately, I have been seeing this cauliflower gnocchi from Trader Joe’s circulate on my feed. I became super curious to try it since I like gnocchi and this was a dairy free, gluten free, and healthier form of it. I recently purchased some and decided to make like a baked pasta using it! Oh boy, it was so good. The gnocchi itself doesn’t have a strong cauliflower flavor but a nice texture. The whole dish together will trick you into thinking you are eating something unhealthy because of how decadent it is. I highly recommend making this for dinner!! To make this vegan, just
Total time: approx. 40 min
2 packages of Trader Joe’s Cauliflower gnocchi (frozen aisle)
1 tbsp earthy balance DF butter (or regular if not dairy intolerant)
3 tbsp olive oil
2 large bone skinless chicken breasts cubed
1-2 tbsp lemon pepper seasoning
2 tbsp Mushroom Umami seasoning from Trader Joe’s
2 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
2 tbsp dried oregano
Salt & pepper to taste
1 8oz. package of sliced mushrooms
2 shallots diced
3 garlic cloves minced
1 6oz. can of full fat coconut milk (Thai Kitchen brand works best for me) (can use heavy cream if not dairy intolerant)
2 tbsp fresh lemon juice
1 tbsp corn starch
2-3 tbsp nutritional yeast (if not dairy intolerant, use grated Parmesan cheese)
1 cup dairy free shredded cheese (or regular)
Marinate the chicken with the garlic powder, onion powder, paprika, umami seasoning, dried oregano, salt, and lemon pepper for at least 1-2 hours.
Then cook gnocchi as instructed on the package following the saute method. *Use a large pan. Make sure to get a nice sear. Season them with umami seasoning, salt, pepper, and garlic powder. Set them aside in the baking dish. (9×13 recommended)
After gnocchi is cooked, in the same pan 1 tbsp of olive oil to cook the chicken in. Chicken on high heat should take no more than 6-8 minutes to cook. Cut through thickest piece and ensure no pink is inside because that means it still is raw and requires more cooking time. Set aside cooked chicken with the gnocchi.
Preheat oven to 350 F.
Now, lets work on the sauce. Add a tbsp of oil and to that add the shallots and garlic. Cook for a minute before adding in the mushrooms. Season with salt and pepper. Cook it down for 2-4 minutes before adding the coconut milk and stirring everything together. (break up any lumps from the coconut milk with your utensil).
Add the nutrional yeast, lemon juice, umami seasoning, salt, pepper, and garlic powder to the sauce then stir.
Then add the corn starch, stir well. Keep sauce on medium heat until it starts to slightly thicken.
Add the chicken and gnocchi back into the pan with the sauce and stir together.
Pour this whole mixture into a 9×13 baking dish. Cover with the shredded cheese and some dried oregano. Place in the oven to bake for 10 minutes then broil for 2 minutes until you see a nice brown color form on top.