This Gnocchi Salad is a grain-free twist on pasta salad made with Trader Joe's Cauliflower Gnocchi, fresh kale tossed with a fresh Dijon lemon vinaigrette. It's makes the perfect light and refreshing dinner for summer! Gluten-free, dairy-free, vegan and paleo-friendly.
Add all the ingredients for the dressing into a jar or medium bowl. Shake or whisk until combined. Set aside in the fridge until ready to serve.
Add 1/2 tablespoon of avocado oil or olive oil to a skillet and place over high heat.
Once the oil is hot, add the frozen cauliflower gnocchi to the pan, spreading in an even layer. Let it cook, undisturbed for about 2-3 minutes. Do not attempt to flip if the gnocchi is still sticking, that means they are not ready yet. Once ready, flip and let them continue cooking for another 5-8 minutes until they are golden brown and crisp on the outside (they should still be soft on the inside). If you prefer to cook your cauliflower gnocchi in the air fryer, follow the instructions HERE.
Once the gnocchi is done, add to the salad along with the feta, cashews, and almonds. Pour the dressing over the salad and gently toss. Season with salt and freshly cracked black pepper.
Top with chopped fresh parsley, more cashews, almonds and cheese and serve immediately.