Instructions

1. 1

   Prepare the Kung Pao Sauce: In a small bowl, whisk together the tamari, rice vinegar, maple syrup, sriracha, grated ginger, and minced garlic. In a separate tiny bowl, whisk together the cornstarch and cold water to create a slurry. Set both aside.

   ⏱️ 5 min

   
2. 2

   Cook the Gnocchi: Heat a large non-stick skillet or wok over medium-high heat. Add the frozen Trader Joe's cauliflower gnocchi directly to the dry pan (no oil needed for this method). Cook for 8-10 minutes, stirring occasionally, until the gnocchi is lightly browned and tender. Remove the gnocchi from the pan and set aside.

   ⏱️ 10 min

   
3. 3

   Sauté the Vegetables: Add the frozen Trader Joe's stir-fry vegetables to the same skillet. Cook for 5-7 minutes, stirring frequently, until the vegetables are tender-crisp. If the pan seems too dry, add a splash of water or a tiny bit of neutral oil.

   ⏱️ 7 min

   
4. 4

   Combine and Sauce: Return the cooked gnocchi to the skillet with the vegetables. Give the prepared Kung Pao sauce a quick whisk, then pour it over the gnocchi and vegetables. Bring to a simmer. Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the gnocchi and vegetables.

   ⏱️ 3 min

   
5. 5

   Finish and Serve: Remove the skillet from the heat. Stir in the Trader Joe's toasted sesame oil and chopped Trader Joe's roasted peanuts. Serve immediately, garnished with sliced green onions and sesame seeds.

   ⏱️ 2 min

   

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Nutrition Facts (per serving)