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Shrimp Oreganata Cauliflower Gnocchi

  • 15 m
  • 15 m
Joyce Hendley
“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.”


    • 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)


  • 1 Cook gnocchi according to package directions.
  • 2 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.
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