Cauliflower Gnocchi in a Creamy Mushroom Sauce (Paleo, GF)
Cauliflower Gnocchi in a Creamy Mushroom Sauce recipe. A quick and healthy delicious dish made with Trader Joes cauliflower gnocchi in a coconut cream and mushroom sauce. Naturally Paleo, GF, dairy-free, and vegan.
I have been making this Cauliflower Gnocchi in a Creamy Mushroom Sauce on repeat lately. I’m serious, I’ve made it 4 times in the last 2 weeks! It’s that good.
Luckily this naturally dairy-free, gluten-free, vegan, and Paleo dish is super easy to make, and takes 25 minutes to make tops.
Here is what you need to make this Cauliflower Gnocchi in a Creamy Mushroom Sauce recipe.
1) Trader Joes Cauliflower Gnocchi
I know that this can be hard to find depending on where you live. I’ve heard that in some places they sell out within 10 minutes.
My local Trader Joes tends to have it in stock. If you can get your hands on some, stock up!
2) Coconut Cream
Savoy coconut cream is the only coconut cream that I cook and bake with.
I find that it has the best flavor of all of the coconut creams that I have tried because it has no preservatives or additives inside. I’m very sensitive to Xanthan Gum or Guar Gum; I find that these ruin the taste of coconut cream. Though I know that it doesn’t bother many people.
3) Baby Bella mushrooms
Feel free to use your favorite type of mushroom. I just like how these taste and cook.
4) Salt and Pepper and Olive oil
Pepper is a big flavor in this creamy mushroom sauce. There is a whole teaspoon inside and I find that it enhances the sauce perfectly.
I actually used a prior recipe of mine, this Creamy Black Pepper Mushrooms recipe, as inspiration here and tweaked it to work for this dish.
As for the salt, I love using sea salt in this recipe. Use whatever salt you prefer and as little or as much as you like.
The olive oil here is used to cook the mushrooms and the Trader Joe’s cauliflower gnocchi.
Speaking of cauliflower gnocchi, the trick to cooking it is to not to follow the directions on bag!
I tried making it once by following the instructions on the bag and it was a big goopy mess! I felt like the gnocchi was melting into the pan and it was too wet in texture.
I learned about this trick from Mary’s Whole Life. She has lots of great recipes and tips, and I’m so glad she shared how to cook this gnocchi, otherwise I would not be eating it and enjoying it as often as I do.
One thing that I like doing while cooking this Cauliflower Gnocchi in a Creamy Mushroom Sauce recipe is cooking a veggie and some protein at the same time… that way you have a whole meal ready in 25 minutes.
I usually put some sheet pan veggies in the oven, and cook chicken in a separate pan while making this gnocchi dish.
One thing worth noting is that Trader Joe’s Cauliflower gnocchi is totally Paleo and Vegan. Here is the ingredient list: CAULIFLOWER, CASSAVA FLOUR, POTATO STARCH, EXTRA VIRGIN OLIVE OIL, SEA SALT.
It is also technically Whole30 compliant BUT the whole SWYPO ( sex without your pants on) thing makes it off limits.
I personally am not super hardcore about “rules” when it comes to eating. To me the recipe would work as Whole30, but you just have to do what works for you.
I would say what works for me is intuitive eating. I listen to my body and how it feels when I eat certain foods.
This results in most of my cooking and baking to be Paleo because I like and feel good eating clean. I try to cut out extra chemicals, additives and preservatives in my food as much as possible.
The whole point of what I’m trying to say is that food shouldn’t always be looked at or off limits based on it’s label… I think it’s important to really take time getting to know what works for your body and then doing what works for you. 🙂
Cauliflower Gnocchi in a Creamy Mushroom Sauce (Paleo, GF)
Ingredients
- 2 Tbs olive oil, divided
- 10 ounces baby bella mushrooms, sliced thick
- 1 cup canned coconut cream, (without preservatives, Savoy is my go-to)
- 1 tsp black pepper
- salt to taste
- 2 bags Trader Joe’s cauliflower gnocchi
Instructions
- Add 1 Tbs of olive oil to a large frying pan and heat over medium-high. Add the sliced baby bella mushrooms and mix to coat them with the oil. Cook for about 4-6 minutes, without mixing the mushrooms at all.
- Then mix them frequently while they cook for about 2-3 minutes. At this point the mushrooms should start shrinking in size and sweating.
- Reduce the stovetop heat to medium. Cook the mushrooms for another 5 minutes, mixing every so often until they are grilled and golden brown. They shouldn’t be “wet” anymore by this point. Add the coconut cream, black pepper and salt to the pan and mix.
- Let the sauce boil and thicken for the next few minutes, until it reaches your desired level of creaminess. Mine only needed 2 minutes, but Savoy is very thick to start off with. Once your sauce is done, set it aside.
- Then in a separate large frying pan, add 1 Tbs olive oil and heat over medium-high heat. Put two bags of frozen Trader Joes cauliflower gnocchi into the pan and make sure each piece of gnocchi is touching the bottom of the pan. Cook for about 4 minutes without mixing, then mix them around. Then cook for another 2 minutes without mixing, and mix again. Cook them again for about 2 more minutes and mix. There should be several sides of the gnocchi that are golden in color. Make sure that there are no frozen pieces. If there are, then put them face down on the pan and cook for a minute.
- Then pour the cauliflower gnocchi into the mushroom cream sauce, mix and enjoy!
- Serves 4-5
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