Trader Joe’s Cauliflower Gnocchi with Pesto Salmon
Indulge in the ultimate comfort food with Trader Joe’s Cauliflower Gnocchi with Pesto Salmon. This easy weeknight dinner features crispy gnocchi paired with tender salmon and vibrant kale, all drizzled with rich pesto. Perfect for those cozy evenings or a delightful gathering, you won't want to miss out on this dish tonight!
Equipment
- Baking Sheet
- Chef's Knife
- Oven
Ingredients
- 1 14-ounce bag Trader Joe’s Cauliflower Gnocchi
- 5 ounces Trader Joe’s Chopped Tuscan Kale
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 6-ounce salmon fillets
- ¼ cup Trader Joe's Kale Cashew & Basil Pesto
Instructions
- Place a rack in the middle of your oven and preheat to 400°F. Line a rimmed baking sheet with parchment paper.
- Place the frozen **gnocchi** and **kale** in the center of the prepared baking sheet. Drizzle the **olive oil** over them and sprinkle with 1/8 teaspoon of **kosher salt** and **ground black pepper**. Toss gently to coat.
- Spread the **gnocchi** and **kale** into an even layer and bake for 15 minutes.
- Toss the mixture, then clear a space in the center for the **salmon**. Pat the **salmon** dry and nestle it into the open space.
- Brush the **salmon** with 1 tablespoon of **pesto** and sprinkle with the remaining **kosher salt**. Return to the oven and continue cooking, until the **gnocchi** is browned and the **salmon** reaches an internal temperature of 140°F.
- If the **salmon** finishes cooking before the **gnocchi**, remove it and cover to keep warm.
- Drizzle the **salmon** and **gnocchi** with additional **pesto** before serving.
Notes
- Tip 1: This dish is best enjoyed the day it is made, as the **gnocchi** will soften as it rests.
- Tip 2: If you have leftovers, rewarm in a skillet on the stove for the best texture.