Cauliflower Gnocchi with Corn + Calabrian Chilis Recipe
I made this as a side to our baby back pork ribs on Sunday and it was a great swap for the typical mashed potatoes!
We tried to conjure up as much positive Kansas City juju for the Chiefs… sadly to no avail… but this recipe was definitely still a win 🙌🏼 I was inspired by @giadadelaurentiis corn, sausage and Calabrian pepper pasta (one of our faves!) but wanted something just a little lighter to balance the smoky ribs. Hope you enjoy!
Cauliflower Gnocchi with Corn and Calabrian Chilis
Ingredients
- 2 packages Trader Joes frozen cauliflower gnocchi
- 1 15-oz. can corn drained and rinsed
- 2 tbs. Calabrian chili paste can sub Asian chili paste
- 1 cup ciliegine (bite-sized) mozzarella balls halved
- olive oil
- salt and pepper
Instructions
- In a large skillet, heat 1 tbs. olive oil and when warm, add both bags of gnocchi spread out into one even layer. After a few mins or when golden, flip the gnocchi and season with salt and pepper.
- When second side is golden, add in corn and chilis; stir gently to combine. Cook for 3-4 mins or until corn is sautéed golden brown. Remove from heat and add in sliced mozzarella!
Why You’ll Love This Cauliflower Gnocchi
- Sweet corn and spicy Calabrian chilis make this a flavor bomb of a weeknight dinner
- Cauliflower gnocchi is lower in carbs and crisps up beautifully in a skillet
- Ready in 20 minutes with minimal prep — just a handful of ingredients
- The perfect balance of sweet heat that keeps you coming back for more
Ingredients You’ll Need
- Cauliflower gnocchi — Trader Joe’s frozen cauliflower gnocchi is the star here; pan-fry for the best crispy texture
- Sweet corn — fresh, frozen, or cut right off the cob; charred in the pan for sweetness
- Calabrian chili paste — spicy, fruity, and deeply flavorful; find it at most grocery stores or online
- Butter + olive oil — the base of the sauce that ties everything together
- Garlic — because every great pasta dish starts with garlic
- Fresh basil or parsley — a bright, fresh finish
Tips for the Crispiest Cauliflower Gnocchi
- Cook straight from frozen — do not thaw first; thawed gnocchi turns mushy in the pan
- Use a very hot, dry pan — no oil at first; let the gnocchi form a golden crust undisturbed
- Don’t crowd the pan — cook in batches if needed so the gnocchi sears instead of steams
- Flip only once — patience is key for that perfect golden crust
Substitutions & Variations
- Regular gnocchi — works beautifully if you can’t find cauliflower gnocchi
- Red pepper flakes — a pinch substitutes for Calabrian chili paste in a pinch
- Zucchini or cherry tomatoes — great additions to make it more veggie-packed
- Burrata on top — makes this feel totally restaurant-worthy
Frequently Asked Questions
Where can I find Calabrian chili paste?
Calabrian chili paste is available at most grocery stores in the international foods aisle, at Italian specialty stores, or online. Trader Joe’s and Whole Foods often carry it. It keeps in the fridge for months.
Can I make this ahead of time?
This dish is best served fresh while the gnocchi is crispy. Leftovers reheat okay in a skillet but the gnocchi will soften. For meal prep, make the corn and chili sauce ahead and crisp the gnocchi fresh when ready to eat.
