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Gnocchi With Roasted Cauliflower

Jose Picayo
Serves 4 Hands-On Time: 10m Total Time: 35m

Ingredients

  • 1 small head cauliflower, cut into small florets
  • 12 fresh sage leaves
  • 3 tablespoons olive oil
  • kosher salt and black pepper
  • 1 pound gnocchi (fresh or frozen)
  • 1/4 cup grated Parmesan (1 ounce)

Directions

  1. Heat oven to 400º F. On a rimmed baking sheet, toss the cauliflower, sage, oil, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. Roast, tossing once, until the cauliflower is golden brown and tender, 25 to 30 minutes.
  2. Fifteen minutes before the cauliflower is finished, cook the gnocchi according to the package directions. Divide the gnocchi among bowls. Top with the cauliflower and Parmesan.
By Sara Quessenberry,  October 2009
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Quick Tip

Add a bit of the reserved pasta cooking water if the pasta seems dry after it's been tossed with sauce.

Nutritional Information

  • Per Serving
  • Calories 331
  • Fat  13g
  • Sat Fat  3g
  • Cholesterol  5mg
  • Sodium  771mg
  • Protein  10g
  • Carbohydrate  46g
  • Fiber  7g
What does this mean? See Nutrition 101.

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