Heat avocado oil in a deep set pan, then add in the onion. Cook until the onions start to fully cook and crisp a bit around the edges, about 10 minutes. Move the onions to one side of the pan.
Add another tbsp of oil to the pan and pour in the cauliflower gnocchi. Mix and let cook until they start to brown and crisp up, about 7 minutes.
Add in the tomato sauce and frozen peas, and mix everything in the pan together. Let it all heat through for 2-3 minutes.
Serve with chili flakes and goat cheese on top.