Black Trumpet Cream Sauce Cauliflower Gnocchi

I just got introduced to black trumpet mushrooms and I LOVED them! These came from Tony Family Farms which is right here in St. Louis, and I just had a field day with them!

I prepare Trader Joe’s Cauliflower gnocchi often and I finally got the hang of how to perfect it! Sometimes you must stray away from directions and follow your instincts.

Cooking intuitively is one of my super strengths, and I own it! This simply means cooking as you feel it will work out, without really having a plan – this sometimes backfires and doesn’t work out, but most of the times it is magic!

Now for what you came here to do!

Black Trumpet Cream Sauce Cauliflower Gnocchi

Serves 2 hungry people quite quickly

(within 30 minutes)


  • 8 oz fresh black trumpets, roughly or finely sliced – this is on you.
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 3 garlic cloves, finely chopped
  • 2 Tbsp chopped fresh sage
  • 2 Tbsp chopped fresh parsley
  • freshly ground pepper
  • Optional: freshly grated nutmeg
  • 1/2 cup whipping heavy cream
  • 1/4 cup grated Parmesan cheese + more for sprinkling
  • 1.5 pack of Trader Joe’s Cauliflower gnocchi (or 1, or 2 packs, pasta or choice – you do you boo!)


Be advised this is how I prepare this gnocchi, as it is temperamental.

Preheat oven at 375F.

Spread the frozen gnocchi pieces in a cookie sheet over parchment paper. Cook until lightly golden brown just kissed by heat of the oven, about 25 minutes turning them halfway through to ensure they cook evenly.

***If you follow instructions on the Trader Joe’s packaging they will turn out soggy, unfortunately. Take it from me.


For the sauce:

  1. Add olive oil to a nonstick frying pan over medium heat with fresh sage. Add garlic until fragrant, about 2-3 minutes.
  2. Add chopped black trumped mushrooms and butter. Allow flavors to marry for about 10 minutes. Season with salt and black pepper to taste.
  3. Warm up heavy cream in medium heat. Add cream to mushroom mixture and simmer gently, again allowing flavors to incorporate.
  4. Add grated Parmesan and fresh nutmeg to taste for an added layer of flavor – this is however optional and it will still taste delicious without this step.
  5. By now the gnocchi should be ready to be folded into mushroom cream mixture. This is where you can also add a pasta or your choice. I feel like a large thick pasta like rigatoni would be a home run!
  6. Add fresh parsley and serve immediately with grated Parmesan.

PS: feel free to use a pasta of your choice instead of gnocchi. It was so delicious!

A special thanks for Tony Tomato for delivering the most delicious tomatoes and this seasonal black trumpet tomato. You have made me an enthusiast of trumpet tomato, an ingredient I was unfamiliar with until today!

PS: if you noticed, I probably gave ZERO mushroom receipts on this blog, because well, I’m NOT a fan, mostly of its consistency. I’ve always enjoyed the actual flavor and shaved truffles on my pasta, but I think mushrooms are….chewy!!! There. I said it!! This black trumpet right here, this is amazing, and it has made a lover out of me!

Worth trying guys! Especially if you have access to fresh produce. I’m lucky Tony is delivering such high quality ingredients as these in the greater St. Louis area and surprised me with this beauty. I thank you!

PS: Winecoach paired this beautifully with this earthy Barbera. Would you like me to post more about wines we pair our foods with?



Xo, Ana

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