This is a caldo, or octopus soup, that includes shrimp. This dish can be enjoyed with tortillas or tostadas and is perfect for anyone who enjoys fish and Mexican cuisine.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 3 cloves garlic, thinly sliced
- 1 pinch Spice Islands® Crushed Red Pepper
- 1 teaspoon kosher salt
- ½ teaspoon Spice Islands® Oregano
- 1 (8 ounce) package curly kale, stemmed and torn into 2-inch pieces
- 1 (28 ounce) can crushed tomatoes
- 1 tablespoon balsamic vinegar
- 2 (10 ounce) packages Green Giant® Cauliflower Gnocchi
- 4 tablespoons finely grated Parmesan cheese, divided
- 6 ounces fresh mozzarella, torn into pieces
Instructions
- Preheat oven to 450 degrees F.
- Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until softened, about 4 minutes. Add garlic, crushed red pepper, salt, and oregano and cook, stirring throughout, 2 minutes. Add kale a handful at a time, stirring occasionally, until wilted, about 2 minutes. Stir in tomatoes and balsamic vinegar. Bring just to a boil; remove from heat.
- Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add gnocchi and cook until tender, about 2 minutes. Drain and add to tomato sauce mixture. Add 2 tablespoons Parmesan, stirring to combine, about 1 minute. Transfer to an 8×8-inch baking dish. Top with mozzarella and remaining Parmesan.
- Bake until cheese is golden brown and mixture is bubbling, about 15 minutes.
Nutrition Facts
| Calories | 606 kcal |
| Carbohydrate | 88 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 13 g |
| Protein | 29 g |
| Saturated Fat | 6 g |
| Sodium | 1637 mg |
| Sugars | 21 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Love it! Added chicken and artichokes as well