Gnocchi with Roasted Cauliflower and Tomatoes

Here’s a solid vegetarian meal for all those craving it. (!)

I’m unabashedly in love with this recipe because a) flavor for days. And b) the simple factor is embarrassing. There’s just so little to do, you can get started on that early summer major closet and drawers purge!

Oh, you’re not doing that today?

Just me?

oh.

Let us peepeth.

Five ingredients. This is the way I take care of you.

Let’s roast the ish out of some cherry tomatoes and cauliflower. Get plenty of olive oil on those veggies. Your tomatoes totally don’t have to be on a vine. I did that to please my eyeballs, but anything goes.

Also, we’ll roast the tomatoes about 40 minutes, then get them off the pan so we can finish out the cauli.

I like a HEAVY roast on cauliflower. Like, char. Like, blistered. Like, sunburned.

Like this! Trust me, all those charred bits are flavors from your dreams. Get it just like that. An hour total.

Know what I mean, Vern?

Then we’ll just boil our gnocchi for a smidge. It really doesn’t take longer than an opening to any ’80s sitcom. Just get it plump and tender and toothy.

I know you hate “toothy.” That’s why I keep saying it.

And honestly that’s it! Lemon juice, a drizzle of olive oil, a little bit of reserved starchy water, minced parsley for garnish and things are looking up.

Most of this is hands off, so it’s definitely fitting for summer weeknights and/or lazy weekends. You’ll have a tangy tartness with the tomatoes and a rustic earthiness with the roasted cauliflower. All over creamy pasta pillows. It’s divine. And you rightly need this, stat.

One more spritz of lemon? Totally agree.

Gnocchi with Roasted Cauliflower and Tomatoes

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Ingredients

• 12 oz grape or cherry tomatoes
• 1 large head of cauliflower, broken or cut into florets
• 3-4 Tbs. extra-virgin olive oil
• 1 pound gnocchi
• 1 lemon
• Parsley, for garnish
• Coarse salt

Instructions

1. Preheat your oven to 400.
2. Arrange the cauliflower florets and tomatoes on a rimmed baking sheet. Season with salt and drizzle the oil over everything. Get it all coated with your fingers.
3. Roast for 40 minutes, then remove the tomatoes from the sheet. Keep going another 20 with the cauliflower to get it perfectly charred and roasted.
4. In the meantime, boil your gnocchi for just a few minutes in salted water. Reserve about a cup of the starchy water and drain the rest. Add the starchy water back to the pot, as it will become a perfect little sauce.
5. Serve the gnocchi with the roasted cauliflower, tomatoes, minced parsley and a good spritz of lemon juice. So good!
6. Serves four.

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https://bevcooks.com/2022/05/gnocchi-with-roasted-cauliflower-and-tomatoes/

And that color. This is how we do it.