Vegetarian

Gnocchi with Roasted Cauliflower takes 10 minutes to prepare.

Gnocchi with Roasted Cauliflower takes 35 minutes to cook.

Gnocchi with Roasted Cauliflower makes 4 servings.

The ingredients for Gnocchi with Roasted Cauliflower are:

1 Small head cauliflower, cut into small florets - see instructions
1 1/4 Tbsp olive oil (I used garlic flavored extra virgin)
Minced garlic (if using plain oil)
Smoked paprika
Chives (fresh or freeze dried)
1 Lemon -
Kosher or sea salt and black pepper
1 lb Gnocchi (fresh or frozen)
1/4 c Shredded parmesan (1 oz)

Here is how you make Gnocchi with Roasted Cauliflower:

Preheat oven to 425.Chop cauliflower into small florets using the following method:1 - Remove leaves and stalk.2 - Cut head into quarters.3 - Cut quarters into 6-8 pieces with as many flat edges as you can.4 - Set aside any small pieces that have broken off.Place larger pieces on a 4-sided baking sheet, toss with 1 Tbsp oil and dry seasonings to taste. Roast for 10 min. Meanwhile, toss small pieces with 1/4 Tbsp oil. Remove pan and carefully flip pieces with tongs ensuring flat edges are facing down. Add small pieces and zest lemon over the top. Roast for an additional 15-20min. Cauliflower should be carmelized, golden, and able to be pierced easily with a fork. Squeeze fresh lemon juice evenly after removing from oven.While roasting, prepare gnocchi according to package directions, timing to be finished alongside cauliflower. Divide gnocchi into four servings, top with cauliflower then parmesan. Serve hot.Serving Size:?Makes 4 servings

The nutritional information for Gnocchi with Roasted Cauliflower is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 288.9

• Total Fat: 9.6 g
• Cholesterol: 5.6 mg
• Sodium: 616.8 mg
• Total Carbs: 45.0 g
• Dietary Fiber: 3.9 g
• Protein: 9.0 g