This week holds my biggest cooking day of the year: Thanksgiving! I’m saving up my mad kitchen skills for Thursday but still need to put a decent meal on the table tonight for Meatless Monday.
While I should be watching my carb/fat/calorie intake before the chow fest later this week, I’m throwing all butter caution to the wind and bringing you this easy to make delight:
Recipe: Gnocchi with Roasted Cauliflower
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)
2 Tbs Butter
1/4 cup grated Parmesan (1 ounce)
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.
Boil the gnocchi according to the package directions. After draining, mix in butter, lightly coating the gnocchi. (Add a bit of the reserved pasta cooking water if the pasta seems dry after it’s been tossed with sauce.) Top with the cauliflower and parmesan.
Serve with a nice green salad full of crunchy vegetables and nuts.