You could say that I’m late to the Gnocchi Train. It’s only the last couple of years where I’ve really discovered and fallen in love with gnoochi, my favorite potato/pasta/balls of goodness. Miraculously, my kids also love it (they don’t know it’s made with potatoes…ssssshhhhhh). And double miraculously, my kids also love Parma Rosa sauce, as they discovered recently when I made a Parma Rosa Tortellini dinner. Since it’s Trader Joe’s Week on the blog, and I’m using Trader Joe’s most beloved products in a collection of recipes, I knew I’d need to include their famous (and oh-so-easy-to-make) gnocchi. Here we have it – Parma Rosa Gnocchi with Asparagus.
Parma Rosa Gnocchi with Asparagus
Let me share a few notes about this recipe before we get started.
The Trader Joe’s ingredients that this recipe is based on are the Trader Joe’s Gnocchi (find it in the frozen foods aisle), and Trader Joe’s Marinara and Alfredo sauces (find them in the pasta aisle). However, all of the ingredients that I used to make this were from TJ’s. If you don’t have a TJ’s near you, you can just sub out the ingredients for whatever brands are available to you at your local grocery store.
What is Rosa Sauce?
Rosa sauce is a red sauce with cream, giving it a lighter color than traditional red sauce and also a different flavor profile. While you can make it from scratch, I choose the easy way out, and that is by combining a jar of Marinara with a jar of Alfredo sauce. The “parma” comes from the parmesan (in this recipe, there’s parm in the Alfredo, but we’re also going to use some on top of the gnocchi before we stick it under the broiler for a couple minutes to get that yummy, crispy parmesan topping).
Can I use cauliflower gnocchi for this recipe?
Yes, but can we talk about this for a second? This Cauliflower Gnocchi, also available in the frozen aisle at Trader Joe’s, is a super hot item right now. But you guys…I tried it, wanted desperately to use it for this recipe, even – and hated it! I like cauliflower. But I just could not get behind the cauli gnocchi. If you like it, yes…definitely go for it, and it will work fine here. The texture is similar (I think the cauli version is a little mushier, but close enough).
Do I have to stick this recipe under the broiler, or can I leave that step out?
I love how adding the parmesan and sticking this dish under the broiler for a few minutes makes it all come together. But you could also just mix the veggies, gnocchi, and sauce together and call it a day. You can still add the parm and basil as a topping. This will save you a few minutes and a dirty casserole dish, as well as let you really manage the amount of sauce you get (this is a very “saucy” dish).
Here are the ingredients for this Parma Rosa Gnocchi with Asparagus:
1 tbsp extra virgin olive oil
1 bag of Trader Joe’s Gnocchi (12 oz)
1/2 red onion, roughly chopped
1 c asparagus, cut into 1″ pieces
2 c Trader Joe’s marinara (you’ll be using the remaining portion later this week, if you’re following the meal plan, for a pizza)
1 jar Trader Joe’s Alfredo sauce
1 cup parmesan cheese, grated
Parma Rosa Gnocchi with Asparagus
- 1 tbsp extra virgin olive oil
- 1 c asparagus cut into 1" pieces
- 1 red onion roughly chopped
- 12 oz gnocchi find in the frozen aisle at Trader Joe's, or use your local grocer's version
- 2 c marinara
- 16.9 oz alfredo sauce (this is the entire jar of Trader Joe's Alfredo Pasta Sauce with Romano and Parmesan Cheese)
- 1 1/2 c parmesan cheese grated
- 1/4 c basil fresh, finely chopped
- Turn oven on to broil.
- Bring a large pot of water to a boil. Cook the gnocchi per package instructions (it should take about 3 minutes to cook). Drain and set aside.
- Heat the olive oil in a pan over medium high heat. Add asparagus and onions and saute until they start to get soft, around 4-5 minutes. Remove pan from heat.
- In a separate bowl, mix together marinara and alfredo sauces until combined.
- Add vegetables and gnocchi to the sauce and mix until noodles are thoroughly covered.
- Transfer everything to an oven-safe casserole dish (I used a 7" x 11" dish) and sprinkle 1 cup of parmesan cheese over the top.
- Broil for 3-4 minutes. Watch it very carefully. As soon as the cheese starts to brown and bubble, it's ready.
- Serve hot, and top each serving with remaining parmesan cheese and fresh basil.
Before I leave you, let me talk about Trader Joe’s Week (if you’re a TJ’s Week newbie). I’ve put together a collection of 7 dinner recipes using some of Trader Joe’s most-loved items (like Cookie Butter, obviously). Then, I put all of these recipes together in a printable meal plan with grocery list.
You can find all of the TJ’s recipes here. If you don’t see many things there yet, that’s just because you got here early in the week before they were all published!
If you don’t have a TJ’s near you, I’ve got substitutions for every TJ’s product so you can still make these recipes. Also, I’ve got lots of other grocery store-themed meal plans coming up, including Sprout’s, Aldi, and Target (let me know if you have a store you’d like to see!).
Also – if you need help meal planning, I have you covered! My 30 Day Meal Plan Challenge is a popular (free) challenge to help you get dinner on the table. I’d love to have you!