Creamy Mushroom Cauliflower Gnocchi
Pan-fried cauliflower gnocchi tossed with sautéed mushrooms, spinach, and garlic in a coconut milk or cream sauce. Finished with fresh basil, parmesan, and parsley. Quick weeknight dish that's adaptable for vegan or dairy preferences.
Ingredients
- 2 tablespoons olive oil – divided
- 1 package Trader Joe’s cauliflower gnocchi
- kosher salt and ground black pepper
- ½ cup diced red onion
- 2 cups sliced baby bella mushrooms
- 3 cloves of garlic -minced
- 1 cup fresh spinach
- ⅓ cup vegetable stock
- 1 tablespoon dried basil or oregano
- 1 cup coconut milk -full-fat or heavy cream
- ¼ cup grated parmesan cheese – if not making this fully vegan
- ¼ cup fresh chopped parsley – optional for serving
Instructions
- 1
Heat half the olive oil in a large skillet over medium-high heat. Add the cauliflower gnocchi and cook until lightly golden, stirring occasionally. Season with salt and pepper. Transfer to a plate.
- 2
In the same skillet, heat the remaining olive oil. Add the diced red onion and cook until softened. Add the sliced mushrooms and cook until they release their moisture and begin to brown.
- 3
Stir in the minced garlic and cook until fragrant. Add the fresh spinach and stir until wilted.
- 4
Pour in the vegetable stock and dried basil or oregano. Simmer briefly, then add the coconut milk or heavy cream.
- 5
Return the cooked gnocchi to the skillet and stir to combine. Cook until heated through. Stir in the parmesan cheese if using. Taste and adjust seasoning.
- 6
Serve garnished with fresh chopped parsley.
Tips
Do not overcrowd the skillet when cooking the gnocchi to allow proper browning.
Use full-fat coconut milk for the creamiest sauce.
Add the gnocchi back to the sauce near the end of cooking to prevent it from becoming mushy.
Good to Know
Refrigerate in an airtight container up to 3 days. Reheat gently on the stovetop with a splash of stock or cream.
Chop vegetables and store separately up to 1 day ahead. Cook the full dish no more than a few hours before serving.
Serve immediately while the sauce is creamy. Garnish with fresh parsley and additional parmesan if desired.
Common Mistakes
Do not skip the initial browning of the gnocchi to avoid a bland, mushy texture.
Do not add the gnocchi too early in the sauce to avoid it breaking down and losing its shape.
Do not use light or reduced-fat coconut milk if you want a creamy sauce.