I’m sure you’ve seen Trader Joe’s Cauliflower Gnocchi all over social media recently. My sister was the first one to tell me about them and absolutely raved about how delicious, versatile, and low calorie they are (approx. 300 calories for the whole bag YAAAS).
I will admit they can be a little gooey if you just boil them, however, we started to sauté them after they are boiled to firm up the outside and the texture is great.
Now, onto my turkey meatballs - they are bomb. I make meatballs at least once a week because the kids love them and I can always count on them to eat pasta for dinner. After months of making meatballs every week I feel like I have perfected them.
This turkey meatball and cauliflower gnocchi meal has become a weekly staple because it satisfies my pasta craving without the guilt.
First, I make the meatballs since they take the longest to cook.
While the meatballs cook, I start the gnocchi. First boiling them until they float and then I sauté them in a little bit of oil (this can be your preference - I either do ghee, olive oil or avocado oil). The sauté process takes about 5-10 minutes to firm up the outside, stirring occasionally.
Finally, I toss the gnocchi in marinara (I usually use the one below from Trader Joe’s also. There are so few ingredients in it, it’s Whole30 compliant and tastes DELICIOUS).
And voila! A delicious, healthy weeknight dinner staple that the whole family can enjoy!
- 1 cup Ground Turkey
- 1 Egg
- 1/2 cup Almond Flour
- 1/4 cup Romano Cheese
- 1 tsp Garlic Powder
- 1 tsp Italian Seasoning
- 1 pinch Salt/Pepper
- Preheat oven to 375 degrees
- Mix all the ingredients in a bowl
- Roll into balls (duh they are meatballs)
- I make mine on the smaller side and get between 12-14 meatballs
- Bake for 12 minutes
- Turn the baking tray and bake for another 12 minutes