TJs cauliflower gnocchi

You guys, this cauli gnocchi is legit.

I wasn’t sure what to expect because they are a frozen grain free pasta product.  There are like 4 things in that sentence that shouldn’t work together.  Also, TJ’s cauli pizza crusts were only meh.  And they have similar ingreds.  BUT!!  BUT BUT BUT.

This is majorly better than the pizza crust and I went gaga over it.

Per the instructions, I cooked it from frozen in a sauté pan.  It got a little gummy and stuck to the pan but in the end, the texture of the cooked final product was so soft and pillowy!  Like gluten-y!  But WITHOUT GLUTEN!!  Amazing.  I’m going to buy a bunch more on my next trip to TJs.  Hoarding is my middle name, especially when I find an awesome product because I get worried they will discontinue it.

Oh and FYI Kyle loved it too and never would have known it was cauli based if I hadn’t told him.

Soooo…what did I do with the gnocchi?

Added zucchini and salmon and pesto.  Easy peasy.  I know it doesn’t look glam, but pesto isn’t exactly an attractive ingredient to photograph.  Whatever.  Ugly delicious.

Kyle got the zucchini free version which was fine because he wasn’t missing out on a veg because the pasta had cauli in it.  Boom.

But my version was zucchini full, as was the kids’.

SOOO good!

Normally I give dinner leftovers to Kyle, but I was so smitten with the gnocchi I decided to save it for myself.  Also, Kyle was going to be gone for dinner the next day so I figured it would save me a day of cooking if I could just do leftovers.

Zooming ahead to the next night…

For the kids, I pooled the fridge resources and came up with green beans from this dinner, croquettes leftover from the kids’ cooking class, and flank steak from the weekend.  They were stoked to get all the meat to themselves (shhh don’t tell Kyle).

I snagged the gnocchi leftovers, of course, with the zucchini and a tahini sauce.  TAHINI IS SO GOOOOOOOD.  No need for meat when you have sesame yums going on.

The tahini sauce had equal parts tahini and water (~1/4 cup) and 1 tbsp maple syrup.  Truth be told, it was probably a tad too much maple syrup, because you don’t really want a sweet flavor with pasta (or at least I don’t), but it was still good.  Next time, less sweetness.

I had a little chunk of pecorino romano on the side.  But no more than shown (!!) because I was saving room for dessert.  🙂

Gnocchi for the win!