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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.”
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)
1Cook gnocchi according to package directions.
2Combine 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.