Cauliflower Gnocchi has become all the rave — and it really is great if you cook it the right way (see my recipe for my very specific instructions). And this Paella-Inspired Cauliflower Gnocchi Skillet is a great way to spice up your cauliflower gnocchi!
I thought it would be fun to really shake up the flavors with this skillet. Influenced by the flavors of a Spanish Paella, I added lovely flavors like saffron, smoked paprika, and white wine to really jazz up your everyday cauliflower gnocchi. The result is delicious, and the recipe is super simple!!
Lastly, I used Fish Fixe shrimp in this recipe– and if you haven’t heard about Fish Fixe I highly recommend it! Premium seafood delivered to your doorstep that is responsibly sourced and perfectly portioned. I have really loved using it and you can use my code DEFINEDDISH for $15 off orders over $100!
Spanish-Style Cauliflower Gnocchi Skillet
- 4 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup finely diced yellow onion about 1/2 small onion
- 1/2 cup finely diced red bell pepper about 1/2 small bell pepper
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 roma tomato, seeded and diced
- 3 ounces cured Spanish-style chorizo sausage, casing removed, quartered lengthwise
- 1/4 tsp smoked paprika
- pinch saffron threads
- 1/2 cup dry white wine *can sub chicken or seafood stock
- 12 ounces peeled, deveined, tail-off shrimp
- 1/2 cup frozen peas
- 1 [12-ounce] bag Trader-Joe's Cauliflower Gnocchi
- flat-leaf parsley, for serving
- 1 lemon, cut into wedges for serving
- Heat a large skillet (with tall sides) over medium-high heat with 2 tablespoons of olive oil. When the oil is shimmering, add the garlic, onion, red bell pepper, salt and pepper. Cook, stirring, for about 2 minutes.
- Add the tomato and chorizo and continue to cook, stirring, until the onions and bell pepper are tender, about 3 more minutes.
- Add the smoked paprika and saffron threads and stir until well incorporated. Add the white wine and reduce the heat to medium-low heat. Cook, stirring occasionally, until the wine is reduce by about half.
- Meanwhile, prepare the cauliflower gnocchi. Heat the remaining 2 tablespoons of the oil in a GOOD non-stick skillet over medium-high heat. Add the frozen gnocchi and spread so that it is in a single layer. Let gnocchi saute undisturbed until golden brown on the bottom, 2-3 minutes, then flip using a large spatula and add 1 tbsp water and continue to saute, shaking the skillet every minute or so, until gnocchi are golden brown all over. Do not attempt to flip the gnocchi for the first time until they are seared and golden brown on the bottom. The gnocchi will “unstick” themselves from the skillet when they’re ready to be flipped.
- While your gnocchi finishes cooking, add the shrimp and the peas to the skillet that the wine is reducing in. Stir until well combined and cook, tossing occasionally, until the shrimp is cooked through-- about 5 minutes.
- Add the cooked gnocchi to the shrimp + chorizo skillet and gently toss to combine. Garnish with parsley and add more salt, if desired. Serve with lemon wedges and enjoy!