Buffalo Cauliflower Gnocchi

One of the restaurants near our old apartment had the best buffalo cauliflower and it became one of my favorite appetizers to order. If you’ve ever had it you know how good it is. I happen to know that a bunch of you are also fans of Trader Joe’s Cauliflower Gnocchi. The best! Never would have thought a few years ago that I’d be buying cauliflower gnocchi in bulk or willingly ordering it as an appetizer when out to eat, but cauliflower has definitely had a bit of a makeover recently.

With the final weekend of football playoffs on the horizon and the Super Bowl just a few weeks away, I was inspired to try to fuse my love of the two by making a Buffalo Cauliflower Gnocchi appetizer. It is very easy to make and is something fun and different if you are hosting for the big game! The recipe calls for roasting the gnocchi which is hands down my favorite way to make it, then top with your fave buffalo sauce, chopped celery and carrots and blue cheese crumbles. I added a side of blue cheese dressing for dipping, but feel free to add whatever your favorite wings type toppings are on the side to make it your own!

We may be depressed in New England that our hometown team isn’t in the Super Bowl this year, but I think the game day snacks are pretty important and worth celebrating too 😉

xoxo, Jenna

You’ll Need:

• One bag of Trader Joe’s Cauliflower Gnocchi
• Buffalo sauce (I like Frank’s Red Hot Buffalo)
• 1/2 cup carrots, peeled and chopped into bite size pieces
• 1/2 cup celery, chopped into bite size pieces
• Blue cheese crumbles
• Blue cheese dressing for dipping

To Make:

Pre-heat oven to 400 degrees F.

Place frozen cauliflower gnocchi on a baking sheet, sprayed with non-stick spray.

Roast the gnocchi for 35 minutes, shaking the pan to rotate the gnocchi.

Remove from oven and place gnocchi on platter.

Drizzle the gnocchi with your favorite buffalo sauce to taste.

Sprinkle chopped carrots and celery on top.

Add blue cheese crumbles to top to taste.

Serve with toothpicks and blue cheese dressing on side for dipping.

Photography by Caroline The Photographer