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This Cauliflower Gnocchi with Creamy Mushroom Sauce is a quick and healthy trader joe’s cauliflower gnocchi recipe made with coconut cream, black pepper and mushrooms. It comes together in less than 25 minutes! Naturally Paleo, Gluten-free, Dairy-free, and Vegan.
If you love Trader Joe’s Cauliflower Gnocchi, then you have got to try this recipe! All you need is 5 ingredients and you have a delicious healthy, dairy-free, gluten-free, Vegan, and Paleo dish that takes less than 25 minutes to make.
The mushroom coconut cream sauce in this recipe is the best sauce for cauliflower gnocchi. It is creamy, flavorful and so incredibly simple! If you like cooking with coconut cream, try my Vegan Thai Red Curry.
Table of Contents
Why this recipe works
- It is easy to make and comes together in less than 25 minutes.
- You only need a handful of ingredients ( 5 to be exact).
- It is great for those with dairy intolerances or gluten intolerances.
- It is Paleo-friendly.
- It is delicious! It is full of flavor and incredibly satisfying. The sauce here was inspired by my Creamy Black Pepper Mushrooms recipe.
- It is a great way to use Trader Joe’s Cauliflower Gnocchi.
Recipe Ingredients
- Trader Joes Cauliflower Gnocchi– this can sometimes be hard to find depending on where you live. Any brand would do, I just love the ones from Trader Joes.
- Coconut Cream– make sure to find a brand that doesn’t use gums or preservatives. And mostly, find a brand that you like the taste of. Savoy coconut cream is the only coconut cream that I cook and bake with. It does not have a strong coconut taste.
- Baby Bella mushrooms– or button mushrooms, these taste great in this recipe.
- Black pepper– a nice quality black better works best because this flavors the whole sauce.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of coconut cream, you can use heavy cream.
- Instead of baby bella mushrooms, you can use any mushroom of choice.
- You can add a splash of wine or porto to this sauce.
- You can add peas ( if you can tolerate them).
Step by step recipe instructions
Step 1: Brown the mushrooms until golden.
Let them sit on the pan without mixing. Then make sure the mushrooms are able to sweat out their moisture. Once they do, they can become golden.
Step 2: Add the coconut cream, black pepper and salt to the pan and mix.
Let the sauce boil for a few minutes to thicken.
Step 3: Cook the cauliflower gnocchi until golden in a separate pan. Then mix the gnocchi into the cream sauce.
Expert Tips
- Do NOT follow the cooking directions on the Trader Joes cauliflower gnocchi bag! Following their instructions results in mushy gnocchi. You have to cook the gnocchi over medium-high heat, straight from frozen and let them sit for several minutes before stirring.
- Use a good quality coconut cream. I have tried pretty much every kind on the market. I think they all taste like sunscreen and are gross. But Savoy coconut cream is creamy, with little coconut flavor.
- Don’t add too much pepper. It is best to taste the sauce and add more later.
Recipe FAQs
I don’t think it has a strong cauliflower taste. And with this mushroom pepper sauce, you won’t taste any cauliflower at all.
Because you followed the instructions on the package! Do not add water to your gnocchi or it will cause it to all stick together.
With added protein like chicken, fish or meat. You can also add veggies on the side.
Yes. Here is the ingredient list: CAULIFLOWER, CASSAVA FLOUR, POTATO STARCH, EXTRA VIRGIN OLIVE OIL, SEA SALT.
Other cauliflower recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Cauliflower Gnocchi with Creamy Mushroom Sauce
Ingredients
- 2 Tbs olive oil, divided
- 10 ounces baby bella mushrooms, sliced
- 1 cup canned coconut cream, (without preservatives, Savoy is great)
- 1 tsp black pepper
- salt to taste
- 2 bags Trader Joe’s cauliflower gnocchi, (24 ounces)
Instructions
- Add 1 Tablespoon of olive oil to a large frying pan and heat over medium-high heat. 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
Notes
- Do NOT follow the cooking directions on the Trader Joes cauliflower gnocchi bag! Following their instructions results in mushy gnocchi. You have to cook the gnocchi over medium-high heat, straight from frozen and let them sit for several minutes before stirring.
- Use a good quality coconut cream. I have tried pretty much every kind on the market. I think they all taste like sunscreen and are gross. But Savoy coconut cream is creamy, with little coconut flavor.
- Don’t add too much pepper. It is best to taste the sauce and add more later.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent dish! I didn’t have fresh mushrooms, so I used two small cans of organic mushrooms and it still was wonderful. Added some chopped parsley as well. I would definitely make it again. I’m having trouble not eating the entire thing myself.
Great to know it works with canned mushrooms as well!
I literally want to dig in this, so good! Just need to find out if I can get my hands on cauliflower gnocchi here in the UK.
I never realized they could make gnocchi out of cauliflower, but this sounds amazing! And it’s so hard to beat a good mushroom sauce.