Crisp Cauliflower Gnocchi topped with a creamy pumpkin sauce and bacon bits . Need I say more? Such an easy Paleo family dinner!

Ok, so here’s the thing: I’m not totally on board with the whole Cauliflower Gnocchi obsession. I don’t really get it. Is it because I never actually ate regular gnocchi? Is it because I didn’t even know what gnocchi was until I saw cauliflower gnocchi, and then worked backwards from there? Because thats absolutely what happened. It’s not my fault my mother was not much of a cook while I was growing up. We mostly stuck to a life of lasagna, pizza, and tacos. Gnocchi wasn’t a word in my vocabulary any more than Tian Bu La or  Lahmacun.

I suppose I need to back up, because I’m not saying this recipe isn’t delightful. It’s pretty banging, actually. It’s got a perfect balance of interesting textures, savory and salty flavors, and an aesthetic rainbow of ingredients. It’s absolutely spot on. You just won’t find me at Trader Joe’s with a basket of 18 bags of cauliflower gnocchi. I saw that on Instagram, and people were liking the heck out of that photo and getting all #obsessed and #tjschangedmylife and #weareacult. People need to just take a chill pill and eat a house salad or cauliflower-less soup every once in a while.

Ok, now forget all of my cynicism and rudeness and go make this dish. And then tell your friends. Because who are we kidding? Cauliflower isn’t actually going anywhere.

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Creamy Pumpkin Cauliflower Gnocchi with Bacon!

PREP TIME 5 minutes

COOK TIME 35 minutes

TOTAL TIME 40 minutes

SERVINGS 4

INGREDIENTS

• 1 bag Trader Joes Cauliflower Gnocchi
• 1 tbsp olive oil
• 1 cup broccoli florets
• 1 cup pumpkin
• 1 1/2 cups full fat coconut milk
• 1 tsp paprika
• 1/2 tsp garlic
• 1/4 tsp salt
• 1/4 cup sundried tomatoes
• 4 pieces bacon

INSTRUCTIONS

1. Place a large skillet over medium heat. Add the bacon to the skillet and cook for 4 minutes on each side, or until crispy. Remove and set aside, and crumble into pieces when cool enough to handle. Clean the skillet, reserving 1-2 tbsp of bacon grease for cooking the gnocchi.
2. Empty the bag of gnocchi onto a plate and microwave for 2 minutes, until no longer frozen. Place the bacon grease, oil and gnocchi in the pot and cook for 12-15 minutes, until crispy, turning to brown evenly. Remove and set aside.
3. Add the broccoli to the skillet and cook for 6-7 minutes, adding additional oil if needed. Remove and set aside.
4. Wipe the pan clean, and the add the pumpkin, coconut milk, paprika, garlic, salt, and sun-dried tomato to the skillet. Stir to combine, and then bring to a boil. Reduce to low heat and simmer for 3-4 minutes to thicken.
5. Add the gnocchi and broccoli to the skillet and stir to coat in the sauce.
6. Place in a serving dish or bowls and top with the bacon bits!