Saturday, October 8, 2011

Gnocchi with Roasted Cauliflower

I have stared at this recipe a million times in my cookbook as I try to figure out what to eat for the week.  It's such a simple recipe and I've always wanted to make it but it's just never made the list.

I finally gave it a chance.  Now, I must share it with you.  You will thank me for doing so, I promise.


1 small head of cauliflower, cut into small florets; 12 fresh sage leaves (or dried sage if you forgot to buy it at the grocery store); 3 Tbsp olive oil; Kosher salt; black pepper; 1 lb. gnocchi; 1/4 C. grated Parmesan.  Preheat oven to 400 degrees.

Start by cutting up the cauliflower and throwing it into a small bowl.  Sprinkle it with the sage, oil, 1/2 tsp salt and 1/4 tsp pepper.  Give it a good stir to make sure the cauliflower is coated.

Throw the cauliflower on a baking sheet and roast (make sure and give it a shake so it doesn't stick and burn) until the cauliflower is golden brown and tender.  About 25-30 minutes.

(While the cauliflower is roasting, go ahead and get that pot of water boiling for the gnocchi.)

Mmm...roasted cauliflower.  I could eat the whole sheet of it by myself.  I'm sure my tummy would totally appreciate it later.

Gnocchi is one of my favorite foods.  It takes just minutes to cook.  Once the water is at a low boil (aka: not rolling), throw in the gnocchi and wait for it to float.  It'll take 4-6 minutes.

In your serving bowl, add the gnocchi and cauliflower together.  Sprinkle with the parmesan cheese and give it a toss.  The cheese should melt a bit once it meets the hot gnocchi and cauliflower.

I served the Gnocchi with Roasted Cauliflower with canned peaches.

  This was simple and delicious.  It is a very mono-colored dish, but it tastes soooooo good.  And, because gnocchi is so filling, it was more than enough for 2 grown-ups and 2 kids (who also loved it!).  I'd double it if we were having company.


1 comment:

  1. I LOVE this dish - found the identical recipe printed in a magazine and cut it out; found yours online because I mislaid the clipping. But it is amazing - When I tossed with Parmesan, I threw in a couple of handfuls of shredded rotisserie chicken for a little more protein but that was the only change I made. Thanks for posting! :) OH - just found the page; it was in Real Simple magazine! :)