Crisp Cauliflower Gnocchi topped with a creamy pumpkin sauce and bacon bits . Need I say more? Such an easy Paleo family dinner!
Ok, so here’s the thing: I’m not totally on board with the whole Cauliflower Gnocchi obsession. I don’t really get it. Is it because I never actually ate regular gnocchi? Is it because I didn’t even know what gnocchi was until I saw cauliflower gnocchi, and then worked backwards from there? Because thats absolutely what happened. It’s not my fault my mother was not much of a cook while I was growing up. We mostly stuck to a life of lasagna, pizza, and tacos. Gnocchi wasn’t a word in my vocabulary any more than Tian Bu La or Lahmacun.
I suppose I need to back up, because I’m not saying this recipe isn’t delightful. It’s pretty banging, actually. It’s got a perfect balance of interesting textures, savory and salty flavors, and an aesthetic rainbow of ingredients. It’s absolutely spot on. You just won’t find me at Trader Joe’s with a basket of 18 bags of cauliflower gnocchi. I saw that on Instagram, and people were liking the heck out of that photo and getting all #obsessed and #tjschangedmylife and #weareacult. People need to just take a chill pill and eat a house salad or cauliflower-less soup every once in a while.
Ok, now forget all of my cynicism and rudeness and go make this dish. And then tell your friends. Because who are we kidding? Cauliflower isn’t actually going anywhere.
Creamy Pumpkin Cauliflower Gnocchi with Bacon!
- 1 bag Trader Joes Cauliflower Gnocchi
- 1 tbsp olive oil
- 1 cup broccoli florets
- 1 cup pumpkin
- 1 1/2 cups full fat coconut milk
- 1 tsp paprika
- 1/2 tsp garlic
- 1/4 tsp salt
- 1/4 cup sundried tomatoes
- 4 pieces bacon
Place a large skillet over medium heat. Add the bacon to the skillet and cook for 4 minutes on each side, or until crispy. Remove and set aside, and crumble into pieces when cool enough to handle. Clean the skillet, reserving 1-2 tbsp of bacon grease for cooking the gnocchi.
Empty the bag of gnocchi onto a plate and microwave for 2 minutes, until no longer frozen. Place the bacon grease, oil and gnocchi in the pot and cook for 12-15 minutes, until crispy, turning to brown evenly. Remove and set aside.
Add the broccoli to the skillet and cook for 6-7 minutes, adding additional oil if needed. Remove and set aside.
Wipe the pan clean, and the add the pumpkin, coconut milk, paprika, garlic, salt, and sun-dried tomato to the skillet. Stir to combine, and then bring to a boil. Reduce to low heat and simmer for 3-4 minutes to thicken.
Add the gnocchi and broccoli to the skillet and stir to coat in the sauce.
Place in a serving dish or bowls and top with the bacon bits!