If you haven’t tried the new cauliflower gnocchi from Trader Joe’s, they will gnocc your socks off! The gnocchi are perfectly doughy little pillows that crisp-up deliciously in the frying pan and have fewer carbs and significantly less fat and calories than gnocchi made with potatoes. They make a delicious base for whatever sauce you throw at them and are a quick and easy dinner.
This recipe is very much inspired by a dish my friend Kate’s mom made for us years ago that I’ve never stopped making versions of since. It is sooooo good. It has shredded rotisserie chicken, sage, and delicious shiitake mushrooms sautéed in a brown butter sauce. The shiitake mushrooms and sage give it a savory and nutty flavor that is full of umami and will have you making it over and over again.
Instead of using brown butter in this recipe, I use olive oil and Trader Joe’s Buffalo Ghee with tumeric. Ghee is rich in beneficial nutrients and contains several fatty acids like CLA that are effective in reducing body fat, preventing cancer formation, alleviating inflammation and even lowering blood pressure. The Trader Joe’s buffalo ghee is delicious and I try to incorporate in my cooking whenever I can. (Beware, the tumeric ghee has a very bright yellow color and can stain nail polish/white countertops).
Let’s get started.
Step 1: Slice ‘n dice. Chop your mushrooms and sage. Shred your rotisserie chicken. I use rotisserie chicken in this recipe because it is convenient and usually incredibly moist. I use an entire half chicken in this recipe. I find that using shredding both the dark and white meat of the chicken stop the dish from being to dry. The chicken will be easier to shred if it is warm, try to shred the chicken as soon as you get home from store.
Step 2: Sautée away. Heat a pan over medium heat. Add 1 tablespoon olive oil and ghee. When shiny and slightly bubbly add mushrooms and sage. Stir and let mushrooms brown. Once the mushrooms are browned add remaining ghee and olive oil. Add shredded chicken to mushroom and sage mixture and mix the chicken in with mixture. Turn off the heat on this pan until the last 5 minutes of the gnocchi.
Step 3: Gnocc your socks off. Let’s get to work on those cauliflower gnocchi. Cook the cauliflower gnocchi according to the pan directions on the bag in a separate nonstick pan. After the water is evaporated, add 2 tablespoons of the tumeric ghee to the pan and brown the gnocchi. This can take 5-8 more minutes. While you brown the gnocchi remember to resume heating the pan with chicken and mushrooms. Make sure that you get some color and crispness on the outside of the gnocchi, otherwise you may find them too soft/gummy. Once the gnocchi are browned, gently toss them with the chicken and mushroom mixture. This is not an overly saucy dish, but if it seems that your chicken or mushrooms absorbed too much of your olive oil or ghee add an additional half tablespoon of each.
Step 4: Say Cheese. Top with shaved parmesan and enjoy!
A Total Gnocc Out {Chicken and Shiitake Cauliflower Gnocchi…Trader Joe’s Hack}
Ingredients
For the mushroom, sage, chicken mixture:
- 3.5 oz shiitake mushrooms
- 1 handful fresh sage chopped
- 2 tbsp Trader Joe's Buffalo Ghee with Tumeric or unsalted butter (set 1 tbsp aside)
- 1 1/2 tablespoon olive oil (set 1/2 tablespoon aside)
- 1/2 small rotisserie chicken shredded (breast, thigh, leg)
For the gnocchi:
- 1 bag Trader Joe's Cauliflower gnocchi
- 1/4 cup of water
- 2 tablespoons Trader Joe's Buffalo Ghee with Tumeric
- Optional: Shaved parmesan cheese for topping
Instructions
- Chop your mushrooms and sage. Shred your 1/2 of your rotisserie chicken.
- Heat a pan over medium heat. Add 1 tablespoon olive oil and1 tablespoon ghee. When shiny and slightly bubbly add mushrooms and sage. Stir and let mushrooms brown. Once the mushrooms are browned add remaining ghee and olive oil. Add shredded chicken to mushroom and sage mixture and mix the chicken in with mixture. Turn off the heat on this pan until the last 5 minutes of the gnocchi.
- Cook the cauliflower gnocchi according to the pan directions on the bag in a separate nonstick pan. After the water is evaporated, add 2 tablespoons of the tumeric ghee to the pan and brown the gnocchi. This can take 5-8 more minutes. While you brown the gnocchi remember to resume heating the pan with chicken and mushrooms. Make sure that you get some color and crispness on the outside of the gnocchi, otherwise you may find them too soft/gummy.
- Once the gnocchi are browned, gently toss them with the chicken and mushroom mixture. This is not an overly saucy dish, but if it seems that your chicken or mushrooms absorbed too much of your olive oil or ghee add an additional half tablespoon of each.
- Top with shaved parmesan and enjoy!
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