Shrimp scampi with Trader Joe’s cauliflower gnocchi!
We all know my love for Trader Joe’s is real, but did you know about my obsession with their cauliflower gnocchi?? If you follow me on Instagram, you definitely do! It’s under 3$ for a bag which feeds about 2 people, it’s light but filling, and DELICIOUS. Also, it’s so versatile. I used to just top it with tomato sauce. But, now I do pesto and chicken sausage or bolognese sauce or add it in soup. You can even serve them with dipping sauce as an appetizer. Really, the options are endless. Ok, and most importantly it’s easy to make.
Whatever you do – DO NOT FOLLOW THE INSTRUCTIONS ON THE BAG! Just don’t do it. You will end up with gummy, soft, not crispy what so ever gnocchi. I used to just add olive oil to a non-stick skillet and cook them in there until they were crispy. This method is decent. The key is to be patient and cook them in a single layer, and try not to toss them until the one side is crispy.
My favorite method is baking! It’s honestly fool-proof. I shared this method on my Instagram page and a ton of people told me they will only eat it this way from now on. I also heard air frying them is great!!
When they’re baked they come out perfectly crispy! All I do is pre-heat the oven to 425 degrees F. I line a baking sheet with parchment paper (if you do foil instead or just the baking sheet alone – spray it very well with non-stick cooking spray) then arrange the cauli gnocchi in a single layer. Spray the gnocchi generously with non-stick cooking spray. Then bake for 20 minutes toss them around and bake them another 14-16 minutes or until they’re crispy and golden!Print
1 lb. peeled and deveined shrimp, I use the Red Argentine shrimp
2–3 tbsp olive oil, divided
1 bag of Trader Joe’s cauliflower gnocchi
1.5–2 tsp minced garlic
1 lemon, juiced
1 tsp lemon zest
1/4 cup dry white wine
1/2 cup cherry tomatoes, halved
dash of red pepper flakes
salt and pepper to taste
non-stick cooking spray
fresh chopped basil, to taste
grated parmesan, to taste, optional
For the baked cauliflower gnocchi:
Pre-heat the oven to 425 degrees F.
Line a baking sheet with parchment paper (if you do foil instead or just the baking sheet alone – spray it very well with non-stick cooking spray)
Arrange the cauli gnocchi in a single layer and spray the gnocchi generously with non-stick cooking spray.
Then bake for 20 minutes toss them around and bake them another 14-16 minutes or until they’re crispy and golden!
For the shrimp scampi
Pat dry your shrimp and season with salt and pepper.
Heat a large skillet over medium heat and add 1-2 tbsp olive oil. Add the shrimp in a single layer and cook on both sides until they’re cooked through.
Wipe skillet clean, add another tbsp olive oil to the skillet and reduce heat to medium low. Add the minced garlic. Cook for 1 minute, stirring frequently.
Add lemon juice, zest, wine, salt and pepper and bring to a rapid simmer.
Reduce heat and add cherry tomatoes and red pepper flakes.
Add shrimp and baked gnocchi in and toss to coat with the sauce.
Serve immediately with fresh chopped basil and grated parmesan, enjoy!