Cauliflower Gnocchi with Roasted Tomatoes

A quick and simple way to elevate cauliflower gnocchi any night of the week! All of the credit for discovering the best way to get crisp cauliflower gnocchi goes to my amazing friend Sophia!

Serves 2

Ingredients:

1 pack of Trader Joe’s Cauliflower Gnocchi

1 pack of Cherry Tomatoes

1 tbsp Minced Garlic

1 tbsp Balsamic Vinegar

1 tbsp Olive Oil

Parmesan Cheese

1. Slice cherry tomatoes and toss with garlic, olive oil and balsamic vinegar. Line a baking sheet with aluminum foil and broil tomatoes for about 5 minutes until they start to brown.

2. Place cauliflower gnocchi in a microwave safe bowl and microwave for 30 seconds to defrost and separate each piece. After 30 seconds give it a quick toss and microwave for 30 more seconds. (This helps to ensure that the gnocchi doesn’t stick together in the pan.)

3. In a medium size pan heat up about a tablespoon of olive oil on high heat. Once the oil is heated pour the cauliflower gnocchi in and let it sit for a minute to brown. Do not mix it too much or it will become a big clump of gnocchi.

4. After the gnocchi has lightly browned on all sides you can toss in the tomatoes with any juices from the pan. Top with parmesan cheese and enjoy!

Tip: If you are looking to incorporate a protein try shrimp or chicken!