Trader Joe’s Kale Gnocchi & Sautéed Broccoli

When the Trader Joe’s Cauliflower Gnocchi Boom hit freezers in April 2018, you could not escape it. It was the trending food, the hot topic, what was sizzling in everyone’s pans and showing up on everyone’s Instagram feeds. (Wow, has it really been almost 3 years?) Of course, I had to try it for myself to see what all of the fuss was about – it was my duty as a older Millennial woman – but its popularity made it difficult to find. (Although, that being said, it helped me discover their riced cauliflower stir-fry, which has become a PLS for me [Pandemic Lunch Staple].) Back when its popularity was sky-high, did you ever have deals with your friends to pick up bags of it for you if they saw it with a promise to Venmo them later? (Or was that just me and The Hungry Turk?)

With the popularity of the cauliflower gnocchi came the complaints and hacks as well. Many claimed that the directions on the bag caused them to create a gummy mess at the bottom of their sauté pans, so many innovative food bloggers came up with other methods.

I feel like I tried every hack, but, ultimately, was not pleased with the cauliflower gnocchi. No matter what I did, no matter what method I attempted, these gnocchi always came out gummy and unpalatable.

Revoke my Millennialness and call me a Boomer, I suppose.

However, the arrival of Trader Joe’s Kale Gnocchi in January 2020 was a game changer in my opinion. No gummy gnocchi sticking to the bottom of my pan; a drop of oil and a pat of butter yielded crisp gnocchi that had a nice crunch that led to a warm pillowy center. I really enjoy the flavor on its own, and often a sprinkle of salt and garlic powder compliment it perfectly. I know many that said the taste of the kale gnocchi turns them off a little, but…it’s kale. It isn’t going to be flavorless!

Trader Joe's Kale Gnocchi & Satueed Broccoli
Trader Joe’s Kale Gnocchi & Sautéed Broccoli

I’m trying to do my best making my lunches at home nowadays – work has been as insane as ever for me – especially over the past 6 weeks as I’ve been assisting with another program in my department on top of my usual 9 to 5 ! – but this baby comes together in about 20 minutes and I can make it on even my busiest days! It’s green. Very green. Super green. So it must be healthy, yes?

I’m super busy and just…have not felt the creative spark lately. It’s been a long winter, and a long…pandemic. But if I can create something small that tastes good and makes me happy, well, then, I’m satiated and happy! I hope that if you are feeling overwhelmed lately, this will offer an easy and comforting meal for you. ❤️❤️❤️

Trader Joe’s Kale Gnocchi & Sautéed Broccoli

Trader Joe’s Kale Gnocchi & Sautéed Broccoli

(Makes 1 serving)

Ingredgents:

  • 1 cup Trader Joe’s Kale Gnocchi, frozen
  • 1 cup fresh broccoli florets, raw and cut small
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Salt and garlic powder, to taste

Before We Get Started…

  • As you will see in the directions, I like to sauté my broccoli in the oil, but finish off the gnocchi in butter. Use whatever you prefer for each! Use your oils / butters / vegan alternatives of choice here.
  • Also feel free to experiment with your seasonings! I make this super simple with salt and garlic powder, but utilize your spice rack as you see fit.

Directions:

1.) In a large sauté pan, heat up 1 tablespoon olive oil over medium-low heat. Add broccoli; sauté and stir until broccoli starts to get slightly golden brown on some edges. Do not let broccoli burn! When cooked to your liking, remove from heat.

2.) Add 1 tablespoon of butter and allow to melt over medium-low heat. Add kale gnocchi and increase heat to medium; sauté and stir for 5 to 7 minutes, until gnocchi become golden brown on the outside. Test one gnocchi at this point to ensure it is no longer frozen in the middle. Once cooked through, add broccoli back into the sauté pan, toss together, add salt and garlic powder and cook for one minute before removing from eat.

3.) Enjoy immediately, or allow to cool to room temperature and store in airtight container in refrigerator for up to two days.

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