Crispy Cauliflower Gnocchi Mac and Cheese

Crispy Cauliflower Gnocchi Mac and Cheese using Trader Joe’s Cauliflower Gnocchi and a dreamy vegan cheese sauce!

  • Prep Time: 5 mins
  • Cook Time: 12 mins
  • Total Time: 17 minutes


  • 1 cup mashed sweet potato, butternut squash or carrot puree
  • 1 cup full-fat coconut milk (scoop the top of the creamy from a can!)
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 2 tablespoons avocado oil
  • 1 package of Trader Joe’s Cauliflower Gnocchi
  • 2 cups Organic Girl Baby Arugula


  1. In a food processor or blender, blend together the sweet potato, milk, nutritional yeast, paprika, turmeric, garlic powder and black pepper until smooth and creamy
  2. Remove the cauliflower gnocchi from the freezer and allow it to sit on counter for a few minutes
  3. In a large skillet add the avocado oil and warm over medium-high heat
  4. Once the pan heats for a couple minutes add cauliflower gnocchi and cook over medium heat for about 4 minutes (you may want to cover the pan so oil doesn’t splatter!) 
  5. Gently flip each piece of gnocchi with a fork or tongs and cook for another 4 minutes until the gnocchi gets crispy
  6. Remove from pan and add to bowl with baby arugula, pour desired amount of sauce and enjoy


*Leftovers will keep in the fridge for about 5 days but this tastes best day of in my opinion!

**If you cannot find the cauliflower gnocchi, sub and prepare any other noodles or gnocchi of choice per the package instructions 

***I love adding in grass-fed meatballs or any protein of choice as well to make this a bit more filling!

  • Author: Rachel