Shrimp Oreganata Cauliflower Gnocchi
Recipe GLPR681399dae5749b
A light and vibrant Mediterranean-inspired dish featuring succulent shrimp and tender cauliflower gnocchi tossed with fresh halved grape tomatoes, garlic, and aromatic oregano. Ready in just 15 minutes, this seafood main is naturally dairy-free, egg-free, and bursting with fresh flavors.
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Ingredients
1 (12 ounce) bag frozen cauliflower gnocchi
1 pound cooked peeled shrimp (thawed if frozen)
1 pint grape tomatoes, halved
1 tablespoon olive oil
2 teaspoons minced garlic
¼ teaspoon dried oregano
pinch Pinch of salt
Directions
Bring a large pot of salted water to a boil. Add the frozen cauliflower gnocchi and cook according to package directions until tender, about 4 to 5 minutes. Drain well and set aside.
While the gnocchi cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook, stirring frequently, for about 30 seconds until fragrant.
Add the halved grape tomatoes to the skillet and cook for 2 to 3 minutes, stirring gently, until they begin to soften slightly and release their juices.
Stir in the oregano and season with a pinch of salt to taste.
Add the cooked shrimp to the skillet and toss everything together. Heat through for 1 to 2 minutes, stirring gently to combine.
Add the drained cauliflower gnocchi to the skillet and toss everything together gently until well combined. Cook for another 1 minute, stirring carefully to avoid breaking the gnocchi.
Taste and adjust seasoning as needed. Divide among serving bowls and serve immediately while hot.
