This recipe transforms simple ingredients into a flavorful and balanced meal that’s both comforting and nutritious. The cauliflower gnocchi gets a light golden sear, the salmon stays tender and succulent, and the pesto brings herbaceous brightness that ties everything together. It’s perfect for weeknight dinners or when you want something impressive without tons of effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Trader Joe’s Cauliflower Gnocchi (1 bag)
Salmon fillets (about 2 pieces)
Basil pesto (store‑bought or homemade)
Olive oil
Salt and pepper
Lemon (zested and juiced)
Garlic (minced)
Parmesan cheese (optional, for topping)
Cherry tomatoes (optional, halved)
Fresh basil leaves (optional, for garnish)
Directions
Prep the salmon: Pat salmon fillets dry and season with salt, pepper, and a little lemon zest.
Cook the gnocchi: Heat a drizzle of olive oil in a large skillet over medium‑high heat. Add the cauliflower gnocchi straight from the bag and cook, stirring occasionally, until the edges are lightly crisp and golden (about 8–10 minutes). Remove from the pan and set aside.
Cook the salmon: In the same skillet, add a bit more olive oil and place the salmon fillets skin‑side down (if they have skin). Cook 3–4 minutes per side, until cooked through and flaky. Remove and set aside.
Sauté the garlic: Lower the heat and add the minced garlic to the skillet; cook briefly until fragrant.
Combine: Return the gnocchi to the pan, add cherry tomatoes if using, and stir in a couple of tablespoons of pesto. Mix until everything is well coated.
Plate: Divide pesto cauliflower gnocchi between plates, top with salmon fillets, and finish with a squeeze of lemon juice and extra pesto.
Garnish: Sprinkle with Parmesan and fresh basil if desired. Serve immediately.
Servings and timing
This recipe makes about 2–3 servings. Prep time: 5–10 minutes Cook time: 15–20 minutes Total time: 20–30 minutes
Variations
Creamy Version: Stir in a splash of cream or Greek yogurt with the pesto for a richer sauce.
Spicy Kick: Add crushed red pepper flakes or a drizzle of chili oil before serving.
Veggie Boost: Toss in spinach or asparagus during the last few minutes of cooking.
Lemon Garlic Twist: Add extra lemon zest and a bit of lemon juice to the gnocchi for a bright finish.
Herb Mix: Swap or add fresh herbs like parsley or dill with the basil for layered flavor.
Cheesy Bake: Transfer cooked gnocchi and pesto to a small baking dish, top with mozzarella, and bake briefly for a melty topping.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat until warmed through — add a splash of water or olive oil to loosen the sauce if needed. Reheating in the microwave is okay but may soften the gnocchi more. It’s best eaten freshly made since cauliflower gnocchi softens over time.
FAQs
Can I use frozen salmon?
Yes — just thaw fully, pat dry, and cook as directed.
Do I need to boil the cauliflower gnocchi?
No — cauliflower gnocchi cooks best when sautéed straight from the bag so it crisps up.
What pesto should I use?
Store‑bought basil pesto works great, but homemade pesto adds extra freshness.
Can I make this dairy‑free?
Yes — skip the Parmesan or use a plant‑based cheese alternative.
How do I prevent the gnocchi from sticking?
Make sure the pan and oil are hot before adding the gnocchi and avoid overcrowding the pan.
Can I add more vegetables?
Absolutely — bell peppers, zucchini, or spinach are great additions.
Is this recipe gluten‑free?
Yes — if you’re using Trader Joe’s cauliflower gnocchi (which is typically gluten‑free).
Can I prepare this ahead of time?
You can cook the gnocchi and salmon separately ahead, but it’s best combined right before serving.
What can I serve with this?
A simple green salad or roasted vegetables complement it nicely.
How do I make this spicier?
Add red pepper flakes, chili garlic sauce, or a spicy pesto variation.
Conclusion
Trader Joe’s Cauliflower Gnocchi with Pesto Salmon is an easy yet elegant meal that elevates simple ingredients into something special. With crisp‑seared gnocchi, tender salmon, and vibrant pesto flavor, it’s a satisfying dish perfect for weeknight dinners, entertaining, or anytime you want bold taste without fuss. Enjoy!
Trader Joe’s Cauliflower Gnocchi with Pesto Salmon is a quick, restaurant-style dinner that combines crispy cauliflower gnocchi, tender salmon, and bright basil pesto for a flavorful, satisfying meal ready in under 30 minutes.
Author:Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:2–3 servings
Category:Main Dish
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
1 bag Trader Joe’s Cauliflower Gnocchi
2 salmon fillets
2–3 tablespoons basil pesto (store-bought or homemade)
2 tablespoons olive oil
Salt and pepper, to taste
1 lemon (zested and juiced)
2 cloves garlic, minced
Parmesan cheese (optional, for topping)
1/2 cup cherry tomatoes (optional, halved)
Fresh basil leaves (optional, for garnish)
Instructions
Pat salmon fillets dry and season with salt, pepper, and a little lemon zest.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cauliflower gnocchi straight from the bag and cook, stirring occasionally, until golden and crispy on the edges, about 8–10 minutes. Remove from the pan and set aside.
In the same skillet, add the remaining olive oil and place the salmon fillets skin-side down (if applicable). Cook for 3–4 minutes per side, until cooked through and flaky. Remove and set aside.
Lower the heat and add the minced garlic to the skillet. Sauté until fragrant, about 30 seconds.
Return the gnocchi to the pan, add cherry tomatoes if using, and stir in the pesto. Mix until everything is well coated and warmed through.
Plate the pesto gnocchi and top with the cooked salmon. Add a squeeze of lemon juice and extra pesto if desired.
Garnish with Parmesan cheese and fresh basil, if using. Serve immediately.
Notes
For a creamy version, stir in a splash of cream or Greek yogurt with the pesto.To add heat, sprinkle red pepper flakes or drizzle with chili oil before serving.Extra veggies like spinach or asparagus can be added in the last few minutes of cooking.Store leftovers in an airtight container in the fridge for up to 2 days.Reheat gently in a skillet with a splash of water or oil to maintain texture.
