One-Skillet Paella-Style Cauliflower Gnocchi

Spanish-Style Cauliflower Gnocchi Skillet

An easy low-carb gnocchi skillet filled with the warm, smoky flavors of a Spanish paella—perfect for a quick dinner or date-night in.

Ingredients

• 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, casing removed and quartered lengthwise
• 1/4 tsp smoked paprika
• Pinch saffron threads
• 1/2 cup dry white wine (can substitute 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 (or other cauliflower gnocchi)
• Flat-leaf parsley, for serving
• 1 lemon, cut into wedges for serving

Instructions

1. Heat a large skillet with tall sides over medium-high heat and add 2 tablespoons of olive oil. When the oil shimmers, add the garlic, onion, red bell pepper, salt and pepper. Cook, stirring, for about 2 minutes until fragrant.
2. Add the diced tomato and chorizo. Continue to cook, stirring occasionally, until the onion and bell pepper are tender, about 3 more minutes. The chorizo will release some oil and deepen the pan flavors.
3. Stir in the smoked paprika and saffron threads so the spices toast lightly and become aromatic. Add the white wine and reduce the heat to medium-low. Cook, stirring occasionally, until the wine has reduced by about half, concentrating the flavors.
4. While the wine is reducing, prepare the cauliflower gnocchi. Heat the remaining 2 tablespoons of oil in a good nonstick skillet over medium-high heat. Add the frozen gnocchi in a single layer. Let them sauté undisturbed until golden brown on the bottom, 2–3 minutes. Once seared, flip using a large spatula, add 1 tablespoon water, and continue to sauté—shaking the skillet every minute or so—until the gnocchi are golden brown all over. Do not try to flip them too early; they will release from the pan when properly seared.
5. As the gnocchi finish cooking, add the shrimp and frozen peas to the skillet where the wine has been reduced. Stir to combine and cook, tossing occasionally, until the shrimp are opaque and cooked through, about 4–6 minutes depending on size.
6. Add the cooked gnocchi to the shrimp and chorizo mixture and gently toss to combine, ensuring the gnocchi are coated in the reduced pan juices. Taste and adjust salt if needed.
7. Garnish with chopped flat-leaf parsley and serve immediately with lemon wedges for squeezing over each portion. Enjoy warm.

Notes, Tips & Variations

– Saffron is optional but adds an authentic aroma and subtle color; a pinch goes a long way. If you don’t have saffron, add a bit more smoked paprika and a small pinch of turmeric for color (no need to call it paella if you skip saffron).

– If you prefer not to use wine, substitute an equal amount of low-sodium chicken or seafood stock.

– To keep the gnocchi crisp, use a well-heated nonstick pan and avoid overcrowding. Cook in batches if your pan is small.

– This skillet stores well in the refrigerator for 2–3 days. Reheat gently in a skillet over medium heat to revive the texture; avoid microwaving for best results.

Serving & Pairing

Serve the skillet family-style from the pan with lemon wedges on the side. A simple green salad or a crusty baguette (if not keeping the meal low-carb) pairs nicely. This dish works well for a cozy dinner for two or scaled up for a small gathering.

Author: Alex Snodgrass | Servings: 2