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Baked Buffalo Cauliflower Gnocchi with Greek Yogurt Ranch Dip

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If you’re here then you’re probably well aware of the whole Trader Joe’s cauliflower gnocchi phenomenon that seems to be sweeping the internet these days. And to be completely honest with you, I was not a fan…at first. But that all changed when I discovered a few simple tricks to turn these little pillows from “just ok” to crispy deliciousness! (And then covered them in buffalo sauce!) Trust me, you NEED to make these Baked Buffalo Cauliflower Gnocchi with a Greek Yogurt Ranch dip on the side!

I’ve tried following the directions for cooking on the back of the package several times now and every single time they’ve just come out mushy and limp. (I’m no quitter, but I was about ready to give this up for good.) But then I discovered that baking it is where it’s at!

Here are some tips:

Always thaw your gnocchi, spray them with avocado oil, BAKE them and don’t let any of them touch or stick together!

Crispy on the outside, tender in the middle and covered in a delicious buffalo sauce! These little bites are the perfect way to get your buffalo fix in! Plus they’re served with a healthier ranch dip too!

Further Food Nutritionist Commentary:

Compared to potato gnocchi, cauliflower gnocchi is lower in calories and carbs. Cauliflower gnocchi also has the added benefit of being a serving of vegetables, which means it's a good source of fiber.

By Anna Lee

Baked Buffalo Cauliflower Gnocchi with Greek Yogurt Ranch Dip

  • Prep Time: 10 Minutes
  • Cook Time: 35 Minutes
  • Servings: 4

Ingredients

1 bag cauliflower gnocchi, thawed

¼ cup Franks red hot sauce (not wing sauce!)

1 tablespoon butter

Avocado oil cooking spray

1 cup plain greek yogurt

1 ranch dip package

 

Instructions

To Make the Ranch Dip:

  1. Combine both ingredients in a bowl and place in the fridge until you’re ready to eat.

To Make the Buffalo Gnocchi:

  1. Preheat oven to 400 degrees and line a baking sheet line with parchment paper.
  2. Make sure your gnocchi is thawed completely and place it in a bowl. Spray the gnocchi with your avocado spray until it’s completely coated.
  3. Spread the gnocchi out on your prepared baking sheet and bake for 20-25 minutes.
  4. While the gnocchi is baking, heat the hot sauce and butter together in a sauce pan over medium heat until the butter has melted. Set aside.
  5. When the gnocchi is done, pour them into a bowl and pour the buffalo sauce over them. Toss to make sure they’re completely coated.
  6. Place the gnocchi back on the baking sheet and bake again for 5-10 more minutes or until crispy.
  7. Serve immediately with ranch dip!
To Make the Ranch Dip: Combine both ingredients in a bowl and place in the fridge until you’re ready to eat. To Make the Buffalo Gnocchi: Preheat oven to 400 degrees and line a baking sheet line with parchment paper. Make sure your gnocchi is thawed completely and place it in a bowl. Spray the gnocchi with your avocado spray until it’s completely coated. Spread the gnocchi out on your prepared baking sheet and bake for 20-25 minutes. While the gnocchi is baking, heat the hot sauce and butter together in a sauce pan over medium heat until the butter has melted. Set aside. When the gnocchi is done, pour them into a bowl and pour the buffalo sauce over them. Toss to make sure they’re completely coated. Place the gnocchi back on the baking sheet and bake again for 5-10 more minutes or until crispy. Serve immediately with ranch dip!

Nutrition Information

Per Serving: Calories: 210 ; Total Fat: 6 g; Saturated Fat: 2 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Cholesterol: 10 mg; Sodium: 1588 mg; Potassium: 1 mg; Carbohydrate: 28 g;  Fiber: 6 g; Sugar: 1 g; Protein: 6 g

Nutrition Bonus:

Vitamin C: 0%; Vitamin A: 3%; Iron: 2%; Calcium: 7%;

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