Go Back

Fried Gnocchi with Caramelized Cauliflower Recipe

A 20-minute Mediterranean skillet meal featuring golden pan-fried potato gnocchi, caramelized cauliflower florets, and crispy chickpeas in a light garlic cream sauce garnished with fresh basil.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 410
Ingredients Method Notes

Ingredients
  

For the Golden Cauliflower, Gnocchi & Chickpea Skillet:
  • - 16 oz 1 package potato gnocchi (shelf-stable or refrigerated)
  • - 2 cups fresh cauliflower broken into very small florets
  • - 1 can 15 oz chickpeas, drained, rinsed, and thoroughly patted dry
  • - 3 tbsp Extra Virgin Olive Oil divided
  • - 1 tsp Italian seasoning dried oregano, basil, thyme
  • - Sea salt and freshly cracked black pepper to taste
For the Mediterranean Garlic Cream Sauce:
  • - 1 tbsp Extra Virgin Olive Oil
  • - 4 cloves garlic finely minced
  • - 1/2 cup low-sodium vegetable broth
  • - 1/2 cup unsweetened almond milk or oat milk
  • - 2 tbsp Greek yogurt
  • - 1/3 cup freshly grated Pecorino Romano or Parmesan cheese
  • - Pinch of red pepper flakes optional
For the Garnish:
  • - Handful of fresh basil leaves
  • - Purple micro-greens or purple basil leaves
  • - Extra cracked black pepper

Method
 

Prep & Dry:
  1. Pat chickpeas thoroughly dry with paper towels. Cut cauliflower into small, bite-sized florets so they cook evenly.
Caramelize Cauliflower & Chickpeas:
  1. Heat 1.5 tbsp olive oil in a large non-stick skillet over medium-high heat. Add cauliflower florets and chickpeas. Season with Italian seasoning, salt, and pepper. Sauté for 8–10 minutes, stirring occasionally, until cauliflower is caramel-brown on the edges and chickpeas are crunchy. Transfer to a plate.
Pan-Sear Gnocchi:
  1. Add remaining 1.5 tbsp olive oil to the same pan. Add gnocchi directly from the package. Cook over medium heat for 6–8 minutes, flipping occasionally until golden brown and crispy outside, tender inside. Transfer to the plate with cauliflower and chickpeas.
Whisk Sauce:
  1. Lower heat to medium-low. Add 1 tbsp olive oil and minced garlic; cook 1 minute until fragrant. Pour in vegetable broth and milk, bringing to a gentle simmer for 2 minutes. Remove pan from heat momentarily, whisk in Greek yogurt and grated cheese until a silky, light cream sauce forms.
Combine & Serve:
  1. Return gnocchi, cauliflower, and chickpeas to the skillet. Toss gently for 1 minute to coat in warm sauce. Divide into shallow bowls and top with fresh basil, purple micro-greens, and cracked black pepper.

Notes

- Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat to maintain texture.
- To make this recipe vegan, swap the Pecorino cheese for 2 tbsp nutritional yeast and use dairy-free unsweetened yogurt.