Cauliflower Gnocchi Pesto Salad
I am totally obsessed with TJs cauliflower gnocchi, and even as we navigated through quarantine it’s one item I checked of as a “need” for my at-home food supple. I crafted up this cold Cauliflower Gnocchi Pesto Salad last summer - an attempt to combine my obsession with cauliflower gnocchi with wanting to find a healthier choice for pasta salad. & it was a successful attempt! So as Summer comes to an end, I whipped it up for a second year in a row as a side to backyard burgers. It was kind of like our last meal before we go full vegetarian in September, & it was perfect.
This salad is like a fusion of all my favorite things in one salad. Really all my favorite antipasto things, & let me tell you, we love an antipasto anything at our house. In this pseudo pasta salad, I piled in my favorites - sundried tomatoes + pesto + fresh mozz + roasted veggies. All of which pair perfectly with cauliflower gnocchi to create this very green side.
The salad is a tab mono-chromatic, the whole dish has this creamy, pesto flavor that I’d describe as sort of mild. The pops of tangy sun-dried tomatoes add this bite of acidity that is this really perfect flavor that rivals that mildness of everything else, and they also break up the serious green vibes of everything else.
Add in fresh, crisp veggies
The other stand-out bite here is the arugula. Fresh, undressed arugula never fails to make anything just taste fresher. I like to mix in the arugula after the cauliflower + other ingredients have been sitting in the fridge for 30 minutes or so to prevent any wilting. I like that little crunch that comes through. & I like to add quite a bite arugula. Like equal parts arugula + cauliflower gnocchi is the vibe.
Cold gnocchi…..it’s good
I was hesitant about this salad only because I had this voice in my head asking me “is cold cauli gnocchi gross?” I mean….we always eat it hot & I was nervous about a texture situation. Well after trying it, giving it a thumbs up at home, & bringing it to a friends bbq where it was totally devoured, I can safely say it’s really delicious. The texture stays really pillowy + soft, & is just a fun twist on a regular pasta salad.
The key - taking the time to get it toasted & slightly browned during the initial cook. That toasted flavor goes great in the salad & adds a little crispy-ness to the gnocchi.
Don’t be shy with the pesto
Make your own pesto. Buy your favorite store bough variation. Whatever! All I can say is I totally love this vegan pesto from TJs. It’s by far the best pre-made stuff I’ve ever had, & it just has a fresh vibe to it. & it’s so addicting I just dip crackers into it for a snack. But anyhow - in this salad it’s delish. & I go heavy with the pesto. Start with a half cup & add more depending on how dressed you want your salad.
Tip: always give it an initial toss with just a half cup of pesto, let it sit in the fridge for 30-40 minutes, and then give it another little toss before adding any additional pesto. It’s like the initial sitting in the fridge after the first toss lets the pesto marry in the salad & veggies, & allows you to better evaluate if you have enough before throwing in more. Also avoid over-dressing.
It’s a Summer staple, and perfect to reach for when you’re looking for a pasta salad on the lighter side. I will say - use asparagus if you can! For my second go at the this salad, I went with broccolini (because COVID), but I do really love the asparagus. & the broccoli doesn’t have the same magic. Still works for a stand-in cruciferous veg, but the asparagus is the winner if you can get your hands on it. But whatever - the main take away is this is a delish salad that pairs awesome with so many Summer dinners. Great for really any backyard bbq, and we’ve enjoyed pair it with Italian Burgers with Roasted Tomatoes + Beer-Citrus Steaks.
For the Salad
1 bunch of asparagus, trimmed
2 bags of TJs cauliflower gnnocchi
1/2 c. prepared pesto (LOVE the kale pesto from TJS - found in the refrigerator section)
1/4 c. sundried tomatoes
1/4 c. mozzarella pieces (I used a log of mozz that I sliced then cut into bite-size squares)
3-4 c. arugula
Start by making the cauliflower gnocchi according to package instructions. Additional tips - use the largest skillet you have so the gnocchis are spread apart while cooking (when they’re clumped together, that’s when they become a blob). Put the gnocchi over medium heat, resisting any urges to bump things up to medium high, & add in EVOO once the water has evaporated. Lastly, try to shake the skillet instead of stirring the cooking gnocchi with a spoon or spatula. Once the gnocchi has fully cooked, add in the sun dried tomatoes & pesto, stir, & turn off the heat. Let the gnocchi cool for 10-15 minutes. T
ransfer the gnocchi to a serving bowl, add in the asparagus + arugula, and stir. Sprinkle the mozz on top and place the bowl in the fridge until you’re ready to eat.