Kale Gnocchi Rainbow Salad

Gnocchi is probably one of my favorites types of pasta. These Kale and spinach ones that swap out most of the flour with green veggies are lighter than traditional gnocchi, but still so hearty and comforting, yet so healthful.

Trader Joe’s has one of the best versions of this frozen pasta and it’s vegan! After several iterations and trying cooking techniques, I recommend ignoring the cooking directions on the Trader joe’s packaging :) Why? Because I found that this delicate pasta requires little to no water at all, especially if you’re like me and love a crispy exterior. Read along below for my fool proof method for perfect pasta every time!

Now for the salad portion; Refer to my previous post for the full rainbow salad recipe. It’s definitely the highlight of this dish. You can use any leafy greens, or fresh veggies you’d like, be creative! The Cumin-lime vinaigrette tastes so phenomenal that it makes anything work.  And so easy to make!

This meal is everything good for that healthful indulgence. Let’s get cooking!


serves 2-4
1 package frozen kale & spinach gnocchi (I buy Trader Joe’s vegan Gnocchi)
1 tbsp olive oil
1/2 tsp coarse salt
2-3 cups of rainbow salad (See previous post for the full recipe)
~1 tbsp sriracha, for topping, or how much ever you prefer

Cooking the gnocchi:

Spread a tbsp of oil in a non stick pan. Heat the pan for a minute over medium heat. Place the frozen gnocchi separated and in one even layer.

Note: Do not thaw the pasta, make sure you add them directly from the bag frozen.

Cover and cook for 4-5 minutes on medium heat. Flip the gnocchi over for an even crisp on the other side. Cover and cook for 5 more minutes.

Uncover and continue cooking for 10-12 more minutes turning them around gently every couple of minutes. The longer they stay in the pan, the crispier they get.

In the end, sprinkle 3-4 tbsps water and let them be absorbed completely and you’re done!

Make the salad dressing per my previous recipe post: here.

I happened to use some roasted corn, red cabbage and a micro green mix of cilantro, kale for my salad; you could absolutely use any greens or veggies you have.


Putting it together:
Serve a heaping cup of cumin-lime salad on a plate. Drop in the crispy, and pillowy gnocchi over them. And drizzle with sriracha over the top. Enjoy!



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