Trader Joe’s Kale Gnocchi is just as amazing as their Cauliflower Gnocchi. Several years later, I am still totally obsessed and always searching for creative ways to incorporate them into our dinner rotation. Healthier gnocchi that tastes great and is super easy just hits different, ya know?
Author: Paige Moser
Yield: 3-4 servings
Dietary Restrictions: none
Cuisine: one pan dinners, Italian
- 2 packages Trader Joe’s Kale Gnocchi
- 1 lb spicy Italian sausage
- 5-6 oz pesto (I use Trader’s Joe’s vegan kale pesto and it is DIVINE. I use about 2/3 of the carton – load it up!)
- ¼ cup red onion, diced
- 1 cup cremini mushrooms, finely sliced
- 2 cloves garlic, minced
- 4 oz ricotta cheese (I use Trader Joe’s skim milk ricotta, which is also amazing. Several healthy spoonfuls should do the trick.)
- 2 tbsp cooking oil (like EVOO or avocado oil)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp Italian seasoning
- 1 tsp pepper
- DO NOT cook TJ’s gnocchi according to the package instructions. Instead, follow one of two methods below (if you have an air fryer, that’s my preferred method).
- Method 1: thaw the bag on the counter for an hour or place the gnocchi on a plate and microwave for 2-3 minutes. Then pat the gnocchi with a paper towel to pull out any excess water. Heat a large skillet over medium heat and add 2 tbsp of cooking oil. Heat the oil and then add the gnocchi to the pan in one even layer. Let it sit untouched for 3 minutes. Then flip the gnocchi using tongs and let it sit for another 3 minutes. Note that you may need to do two rounds of this to allow the gnocchi to be laid in one layer.
- Method 2 (my preferred method): line the air fryer basket with parchment paper and add the frozen gnocchi directly on the paper. Set on the air fry setting for 15 minutes at 400 degrees, flipping halfway through. Note that the gnocchi should be laid in one layer, so you’ll need to do two rounds of the air fryer.
- Remove the Italian sausage from the pan and set aside, leaving the grease in the pan. Add the diced onion and saute for about 3 minutes, until translucent. Then add in the sliced mushrooms and garlic and cook for another minute.
- Lower the heat to medium-low and add the gnocchi and Italian sausage back to the skillet. Then add in the pesto, ricotta, and spices. Mix all the ingredients until well combined.
- Serve in a bowl and enjoy!
Notes :
You could add other ingredients to this to make it even more packed with flavor + nutrients (like red bell pepper or spinach/kale)!
I’m so glad you’re here! My name is Paige and I am a North Carolina girl living in Colorado. Here you’ll find out about our latest fixer upper projects, sustainable and clean swaps for everything from your cleaning supplies to your wardrobe, and much more.