Trader Joes Cauliflower Gnocchi with Pesto Salmon
This Trader Joe's Cauliflower Gnocchi with Pesto Salmon is a quick and impressive weeknight dinner that's both satisfying and nutritious!
Servings: 4 servings
Ingredients
For the Dish:
- 1 14-ounce bag frozen Trader Joe's Cauliflower Gnocchi (do not thaw)
- 5 ounces Trader Joe's Chopped Tuscan Kale
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon kosher salt divided
- ½ teaspoon ground black pepper
- 4 6-ounce salmon fillets or 3 (8-ounce fillets)
- ½ cup Trader Joe's Kale Cashew & Basil Pesto or Pesto Genovese, plus additional for serving
Instructions
Cooking Instructions:
- Step 1: Prepare the Ingredients. Gather all your ingredients and have your kale chopped.
- Step 2: Cook the Salmon. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the salmon with ½ teaspoon of kosher salt and pepper. Add the salmon skin-side down and cook for 4-5 minutes until crispy, then flip and cook for another 4-5 minutes. Remove and set aside.
- Step 3: Sauté the Gnocchi. In the same skillet, add another tablespoon of olive oil and the frozen gnocchi. Cook for 5-7 minutes without stirring, then stir and cook for an additional 3-4 minutes until golden and heated through.
- Step 4: Add the Kale. Add the chopped kale and the remaining ¼ teaspoon of kosher salt. Cook for 2-3 minutes until the kale is wilted.
- Step 5: Combine with Pesto. Reduce heat to low, stir in the pesto and heat through for a minute or two.
- Step 6: Serve. Plate the gnocchi and kale mixture, top with a salmon fillet, and drizzle with additional pesto if desired.
Equipment
- Large Skillet
- Spatula
- Measuring cups and spoons
- Serving plates
Notes
- Let your salmon rest for a couple of minutes after cooking for moistness.
- Don’t overcrowd the pan when cooking gnocchi for better crisping.
- Using high-quality pesto can significantly elevate the flavor.
- Consider adding red pepper flakes for a bit of heat.