Pesto Cauliflower Gnocchi

pesto cauliflower gnocchi with arugula and olives on white plate

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This cauliflower gnocchi is pan-seared in garlic-infused oil, then tossed with pesto, olives, and arugula.


  • 2 tablespoons Garlic-Infused Olive Oil
  • 2 bags of Trader Joe’s Cauliflower Gnocchi, frozen
  • 1/2 cup Trader Joe’s Vegan Pesto (or sub this pesto)
  • 15 kalamata olives, sliced in half
  • ~2 ounces arugula (or sub baby spinach)


  1. Add the oil to a large non-stick skillet over medium-high heat. While the oil heats up, remove the gnocchi from the package and use a knife to carefully separate any pieces that are stuck together.
  2. Once the oil is warm, add the gnocchi to the pan and gently toss until coated in oil. Let the gnocchi pan-fry for at least 5 minutes, then use a spatula to toss/flip the gnocchi. Loosely cover the pan with a lid (leave a crack for steam) and cook for an additional 5 minutes, undisturbed.
  3. Remove the cover, toss the gnocchi again, and cook for longer, if desired. Once the gnocchi is thawed and cooked though, turn off the heat and stir in the pesto, olives, and arugula.
  4. Divide onto 3 plates, then serve warm; leftovers will keep in the fridge for up to 3 days and are best reheated on the stovetop.