Spanish-Style Cauliflower Gnocchi Skillet
October 4 2020
If you love paella, this recipe will charm you! It has all the warm flavors of paella: smoked paprika, Spanish Chorizo, saffron, garlic and white wine and gets a healthy update by using cauliflower gnocchi in the place of rice. Shrimp gets a starring role. Put it all together, and you have an easy dinner for any day of the week.
Let's talk about the cauliflower gnocchi...I had heard from my friend, Tori Totlis of Complete Confidence Golf, that Trader Joe's Cauliflower Gnocchi were THE THING TO BUY! Well, I bought bags of them, to be sorely disappointed because they were mushy and fell apart. It was only when I learned how to cook them properly that I realized that Tori was on to something.
You have to get the oil nice and hot in a good non-stick sauté pan. Place the gnocchi in the hot pan and let it sauté WITHOUT TOUCHING THEM until they unstick themselves. If you move them around too quickly, they fall apart and you have the experience that I did. But, if you have some patience, and follow the directions below, you will understand what Tori was talking about. They are healthy and filling and very tasty!
Make sure you use cured Spanish Chorizo, and not Mexican Chorizo. They are very different and as you can see from the photo above, the Spanish Chorizo will hold it's shape and offer and smoky flavor to the dish.
Prep Time: 10 minutes Cook Time: 15 minutes
Total Time: 25 minutes
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, cut into 1/2"-dice
1/4 tsp smoked paprika
pinch saffron threads
1/2 cup dry white wine *can sub chicken or seafood stock
12 ounces large 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 sauté undisturbed until golden brown on the bottom, 2-3 minutes, then flip using a large spatula and add 1 tbsp water and continue to sauté, 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!
Recipe from The Defined Dish