Shrimp Oreganata Cauliflower Gnocchi
This cauliflower gnocchi dinner is ready in just minutes on busy nights. A simple flavor-packed sauce marries the tender pasta with cooked shrimp. If you don't eat shrimp, use rotisserie chicken instead.
This cauliflower gnocchi dinner is ready in just minutes on busy nights. A simple flavor-packed sauce marries the tender pasta with cooked shrimp. If you don't eat shrimp, use rotisserie chicken instead.
Ingredients
-
1 (12 ounce) bag frozen cauliflower gnocchi
-
1 pint grape tomatoes, halved
-
1 tablespoon olive oil
-
2 teaspoons minced garlic
-
¼ teaspoon oregano
-
Pinch of salt
-
1 pound cooked peeled shrimp (31-40 per pound; thawed if frozen)
Method
-
Cook gnocchi according to package directions.
-
Combine tomatoes, oil, garlic, oregano and salt in a large microwave-safe bowl. Microwave on High until softened, about 1 minute. Stir in the gnocchi and shrimp.
