Trader Joe's Cauliflower Gnocchi with Grapefruit Pesto Recipe
A gluten free way to enjoy veggie packed pillowy Italian pasta! Trader Joe's Cauliflower Gnocchi are delicious, especially when cooked up with grapefruit pesto, crispy prosciutto and creamy burrata cheese!
How to Make the Best Trader Joe's Cauliflower Gnocchi with Grapefruit Pesto
This elegant pasta dish transforms Trader Joe’s Cauliflower Gnocchi into a sophisticated Italian-inspired meal that’s naturally gluten-free. The star of the show is the vibrant grapefruit pesto—a bright, citrusy twist on the traditional basil version that pairs beautifully with crispy prosciutto and creamy burrata cheese.
The combination of flavors is perfectly balanced: the light, tender gnocchi serves as the canvas, while the grapefruit pesto brings a refreshing, tangy note. The prosciutto adds a savory, crispy element, and the burrata melts into luxurious creaminess with every bite. At just 30 minutes from start to finish, this dish is elegant enough for entertaining yet simple enough for a weeknight dinner.
The homemade grapefruit pesto is the real magic here—it captures the essence of fresh basil while introducing a surprising citrus brightness that elevates this simple pasta into something truly special. Whether you’re a Trader Joe’s devotee or just looking for a quick, impressive dinner, this cauliflower gnocchi with grapefruit pesto delivers on flavor, texture, and visual appeal.
Trader Joe's Cauliflower Gnocchi with Grapefruit Pesto
A gluten free way to enjoy veggie packed pillowy Italian pasta! Trader Joe's Cauliflower Gnocchi are delicious, especially when cooked up with grapefruit pesto, crispy prosciutto and creamy burrata cheese!
Ingredients
Grapefruit Pesto
Main Dish
Instructions
Grapefruit Pesto
- Preheat the oven to 350°F. Spread the pecans on a baking sheet into a single layer and toast for 3 to 4 minutes until lightly browned and aromatic. Transfer to the food processor and let cool.
- In the food processor, add the garlic, grapefruit zest and parmesan cheese. Pulse for about 1 minute, until the ingredients are finely ground.
- Pack the basil into the food processor, add the grapefruit juice and sprinkle with salt. Close the lid and turn the food processor on.
- With the blade running, slowly add the olive oil in a steady drizzle until incorporated.
Crisp the Prosciutto
- For stovetop: cook the prosciutto for 1 to 2 minutes each side until crispy.
- For oven: preheat to 350°F and cook for 5 to 10 minutes until crispy. Set aside.
Prepare the Cauliflower Gnocchi
- For stovetop: heat the oil over medium high heat. Pour the frozen gnocchi in the pan, breaking apart any that are stuck together first. Cook 2 to 3 minutes per side, until golden brown.
- For oven: preheat to 375°F and cook on a lightly oiled sheet pan 20 minutes each side.
Finish the Dish
- Over medium low heat, add grapefruit pesto and white wine to the skillet the gnocchi was fried in. Let simmer 2 to 3 minutes until the wine reduces and blends with the pesto.
- Divide the grapefruit pesto covered gnocchi between two bowls.
- Crumble two slices crispy prosciutto over each bowl and add 1 ball of burrata to each.
- Optional: drizzle the burrata with aged balsamic vinegar.
Notes
- This recipe uses homemade grapefruit pesto, which can be made ahead and stored.
- The gnocchi can be cooked either on the stovetop or in the oven depending on your preference.