I promised you guys I’d share my recipe for one of my favorite go-to quick dinner ideas – a Turkey Sausage, Cauliflower Gnocchi and Spinach Skillet. We make this often on nights where we need dinner in a pinch because I forgot to put something in the slow cooker (whoops!) or on a weekend, when we don’t spend as much time cooking.
It’s actually quite versatile and you can add in some extra veggies or spices to customize it to your liking. I will often add sliced mushrooms if we have some in the fridge, and we’ll make ours a little on the spicy side with some red pepper flakes. I also wanted it to have sauce to prevent the gnocchi from being overly dry, so I played around with some Paleo cream sauce recipes until I found one that worked.
I have also made this recipe without coconut milk, using chicken broth and thickening it with cornstarch or tapioca starch. I think the coconut milk version is my favorite, because it tastes more indulgent and rich, but it can be done without. Also, if you’ve ever made Trader Joe’s Cauliflower Gnocchi before, you probably learned NOT to follow the package cooking instructions! Trust me on that, they will turn into mush and stick to your pan if you follow those instructions – so be sure to cook them in a preheated, well-oiled skillet to crisp them up properly. If you have other cauliflower gnocchi cooking tips – feel free to leave them in the comments below! It seems to be one of the Internet’s most popular questions these days. 🙂