cauliflower gnocchi with shrimp and blistered tomatoes

cauliflower gnocchi with shrimp and blistered tomatoes

dinner main course recipes
cauliflower gnocchi with shrimp and blistered tomatoes

I love making this cauliflower gnocchi with shrimp and blistered tomatoes when I want something super tasty but also light and healthy. The cauliflower gnocchi is browned in olive oil, making them light and slightly crispy. The white wine sauce with tomatoes and shrimp is bursting with flavor. I can eat this whole recipe in one sitting. It’s that serious.

cauliflower gnocchi with shrimp and blistered tomatoes

Cauliflower gnocchi with shrimp and blistered tomatoes is such a quick and easy weeknight dinner. The recipe comes together very quickly, and you make it all in one pan! I got most of my ingredients from Trader Joe’s, but you can now find these ingredients almost everywhere. Green Giant has also come out with a cauliflower gnocchi and it is also really great for this recipe!

cauliflower gnocchi with shrimp and blistered tomatoes

course Main Course
keyword 30 minute meal, healthy, one pot wonder, seafood, tomatoes, trader joes, weeknight dinner
total time 20 minutes
servings 2 servings
Author Christine

ingredients

  • 1 12 oz package of cauliflower gnocchi
  • 4 T extra virgin olive oil
  • 1 T unsalted butter
  • 3 cloves garlic, chopped
  • 1/2 c white wine, I used Pinot Grigio
  • 2 c cherry or grape tomatoes, halved
  • 1 T Kosher salt, plus more if needed
  • 1 c frozen shrimp, (already cooked and cleaned,) thawed and patted dry
  • 2 T fresh basil, torn

instructions

  1. Prepare the cauliflower gnocchi. Heat 2 Tablespoons of extra virgin olive oil in a large pan over medium high heat. Add the frozen gnocchi in a single layer, and cook until completely browned, about 3 minutes. Do not attempt to flip the gnocchi until they are completely browned on their first side, (they should lift off the pan with ease when they are ready.) Once browned, flip the gnocchi, continue to cook until the gnocchi are browned all over. Transfer the gnocchi to a bowl, and set aside.

  2. Return the pan to the stove and heat 2 additional Tablespoons of extra virgin olive oil and 1 Tablespoon of unsalted butter over medium heat. Add the garlic, and cook for 1 minute.

  3. Carefully pour in the wine, and stir in the tomatoes. Bring the sauce to a simmer and season with the salt. Cook the until the alcohol smell has worn off, or about 5 minutes. Stir in the shrimp, and turn the heat off of the stove.

  4. Stir the gnocchi and basil into the sauce with tomatoes and shrimp. Taste, and season with more salt if needed.