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.