Trader Joe’s frozen cauliflower gnocchi is having a moment. I feel like I can’t scroll through Instagram without seeing a picture of the little dumplings. I was so excited to try them, I even researched the best method to cook them (most people say the instructions on the bag yield mushy gnocchi). I went to Trader Joe’s, and my store didn’t have them in stock! Since I am no stranger to gnocchi, I made my own.

I N G R E D I E N T S

• 1 head of cauliflower
• 2 cups of flour (give or take)
• 1 teaspoon of salt
• 1/2 cup of finely grated Parmesan cheese
• 1 egg

D I R E C T I O N S

1. Preheat oven to 400°F and line a baking sheet with foil. Cut the cauliflower into about 1 inch thick slices. Lay the slices flat on the baking sheet and bake for 20 minutes, flipping halfway, until lightly golden. Let cool.
2. In a food processor, combine the cooled cauliflower, parmesan, egg, and salt. Process until smooth. Transfer to a clean bowl.
3. In 1/2 cup increments, add the flour to the cauliflower mixture and combine. I used about 2 cups, and extra for dusting my work surface and hands later. Be careful not to add too much flour or the gnocchi will taste extra doughy.
4. Pinch off small thumbprint sized pieces of dough and roll in your palms to form the dumplings. You can roll the dough into logs and cut out the shapes as well, but my dough was too soft to do so. Place the gnocchi on a floured sheet pan.
5. Boil a pot of water and carefully add half the gnocchi to the water. Wait for about 2 minutes until they float to the surface. Using a slotted spoon, transfer the gnocchi to a colander and rinse with cold water. Repeat with the remaining gnocchi.
6. Heat a large, nonstick skillet on high. Add enough olive oil and butter to coat the entire pan. Sear the gnocchi for about 2 minutes. Toss and continue to cook for another 2 minutes, being sure not to burn them.
7. Serve with your favorite sauce. For my sauce, I processed together 1 big avocado, 1 handful of fresh basil, 1 clove of garlic, the juice of 1 lemon, 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of pepper.