We all know how ga-ga the gluten-free crowd went over Trader Joe’s cauliflower gnocchi. TJ’s is back with a traditional potato gnocchi stuffed with tomato sauce and mozzarella. Trader Joe’s Outside-In Stuffed Gnocchi is in the frozen section and runs $2.99 per 16 oz. bag.
The stovetop instructions tell you to toss them in 1 T. of butter or oil and then add 4 tablespoons of water. I cooked about half the bag of gnocchi in 1 T. of oil, cooking for 2-3 minutes, then reduced the water to 1 tablespoon and continued cooking another 4-6 minutes, stirring frequently, until browned.
The size of the gnocchi varies a little bit, so some have a little more filling in some than others (see gallery above), but generally, it’s about the right amount. If you like your pasta saucier, you may want to pick up a bottle of marinara, but I didn’t need it. The texture is good, not pasty. I think if you added more water while cooking, they might get mushy. I topped them with a little grated parmesan cheese and some fresh basil. It’ll be interesting to see if they’re able to develop a cauliflower version for the low carb or gluten-free crowd.
I’d definitely get them again.
Check out our previous Trader Joe’s We Tried’s:
Trader Joe’s Neapolitan Puffs Cereal
