My most-popular recipe in the last year (actually, maybe ever?) has been my sheet-pan cauliflower gnocchi with tomatoes, made with the cult-favorite Trader Joe’s Frozen Cauliflower Gnocchi. I was totally amazed by the response to this recipe, but I get why people like it: it’s healthy-ish, it’s fast and simple, and it’s made on one sheet pan so the clean-up is easy! I always stock up on the Trader Joe’s Frozen Cauliflower Gnocchi when I see it in stores, and decided to give my go-to recipe a facelift for the summer-season! This recipe is a spin on my original, but I added in summer veggies like squash and zucchini, tossed Italian sausage in the mix for some added flavor, and finished it off with a dollop of ricotta cheese (which melts over the warm gnocchi and acts as a sauce). It was a big hit all around our dinner table, and think this one will be a new favorite for the cauliflower gnocchi fans! Full recipe below: 

Summer Veggie, Sausage, and Cauliflower Gnocchi Bowl.
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 Servings
  • 1 Bag of Trader Joe's Frozen Cauliflower Gnocchi
  • 1 Zucchini, sliced into half moons
  • 1 Yellow Squash, sliced in half moons
  • ½ Cup of Mushrooms, halved
  • ½ Cup of Grape or Cherry Tomatoes
  • 2 Cooked Sweet Italian Sausages, sliced
  • 2 Tbsp of Olive Oil
  • 1 Tsp of Garlic Powder
  • 1 Tsp of Onion Powder
  • 1 Tsp of Dried Oregano
  • Salt and Pepper
  • 2 Tbsp of Fresh Parsley, chopped
  • Parmesan Cheese, for serving
  • Ricotta Cheese, for serving
  1. Preheat oven to 425 degrees.
  2. On a rimmed quarter baking sheet, combined frozen cauliflower gnocchi, zucchini, squash, mushrooms, tomatoes and sausage. Drizzle ingredients with olive oil and season with garlic powder, onion powder, oregano, and salt and pepper.
  3. Roast in the oven for about 30-35 minutes, tossing all of the ingredients with a large spatula 1-2 times to ensure even cooking. Broil for the last 2-3 minutes until the gnocchi and vegetables have a warm, toasted brown finish.
  4. Remove from oven and garnish with fresh parsley and parmesan cheese, and serve with a dollop of ricotta cheese on top.