This dairy-free Spinach Artichoke Cauliflower Gnocchi Bake is another yummy + healthy way to use Trader Joe’s cauliflower gnocchi! Spinach + artichokes sautéed in garlic layered over homemade dairy-free ricotta + cauliflower gnocchi topped off with bubbly mozzarella chz shreds, YUM!
Tara’s Tips For Perfect
Spinach Artichoke Cauliflower Gnocchi Bake:
Not Vegan or Dairy-Free?
- Go with dairy cheese + ricotta, and send me a pic #myvegetarianfamily!
Dairy-Free Ricotta:
- Make your own by following this recipe: Dairy-Free Silken Tofu Ricotta Recipe or use your favorite store-bought version.
Cheese:
- My favorite dairy-free cheese for this one is Violife mozzarella.
Artichokes:
- This recipe works best with plain artichoke hearts. I use the frozen bagged kind + defrost them. Alternatively, you can also use jarred or canned. However, try to avoid the ones in oil because they will make the crust soggy. Ultimately, if all you have at home is the marinated ones, simply drain them really well before using.
Spinach:
- FRESH! The fresh, whole leaves are the best for this recipe. Try to avoid using frozen for this one.
Gnocchi:
- If you have time to plan ahead, take your Trader Joe’s cauliflower gnocchi out of the freezer ahead of time leaving bag out of freezer for several hours. Alternatively, place gnocchi in a single layer in a glass dish and microwave in 45 second intervals until slightly thawed. Above all, DO NOT overdo this or they will become sticky and mushy.
Love Trader Joe’s Cauliflower Gnocchi? Me too!
Try one of my other favorites:
Kale Gnocchi with Spinach Avocado Sauce
Cauliflower Gnocchi Garlic Knots
Crispy Air Fryer Cauliflower Gnocchi
Spinach Artichoke Cauliflower Gnocchi Bake (Dairy-Free!)
February 10, 2022
: 3-4
Another yummy way to use Trader Joe's Cauliflower Gnocchi! Garlic, spinach, artichokes, and dairy-free cheeses!
Ingredients
- Trader Joe's Cauliflower Gnocchi (one bag / 12 ounces)
- 1 cup dairy-free ricotta (see body of post for homemade tofu ricotta recipe)
- 1 tsp olive oil
- 8 cloves garlic
- 1 cup artichoke hearts
- 4 cups spinach
- 1/2 cup dairy-free mozzarella shreds (I used Violife)
Directions
- Step 1 First, defrost gnocchi either by leaving bag out of freezer for several hours or place gnocchi in a single layer in a glass dish and microwave in 45 second intervals until slightly thawed. Do not overdo this or they will become sticky and mushy. Next, transfer gnocchi to a baking sheet.
- Step 2 Bake in 450-degree oven for 15 minutes or until golden brown.
- Step 3 Meanwhile, as you wait, make the dairy-free ricotta (if using homemade), set aside.
- Step 4 Next, make the spinach artichoke mixture by heating 1 tsp olive oil in a skillet over medium-high heat, add minced garlic, sauté until browned. Then, add artichokes and continue to sauté until artichokes are slightly browned, lower heat to medium-low and add spinach. Continue to mix until spinach wilts. Turn off and remove pan from heat.
- Step 5 Spread ½ cup ricotta tofu into the bottom of an oven safe glass dish (I use a glass pie pan).
- Step 6 Remove gnocchi from oven and evenly spread over the top of the tofu ricotta, cover with another ½ cup tofu ricotta, spoon the spinach artichoke mixture over the gnocchi, top with ½ cup dairy or dairy-free mozzarella cheese (more to taste), cover pan with aluminum foil, bake in 450-degree oven for 10 minutes, remove aluminum foil and turn oven to low broil, leave under broiler until cheese is melted/bubbly. Top with crushed red pepper to taste. Eat or serve immediately. Enjoy!
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