Gnocchi With Bacon And Roasted Cauliflower
Serves: 4
Imelda VonRueden
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
49
Sourness
37
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tbsps
Capers (drained)2 tbsps
Extra-Virgin Olive Oil2 tbsps
Pine Nut2 cloves
Garlic (thinly sliced)2 tbsps
Chives (roughly chopped fresh)Directions:
1
Preheat the oven to 450 degrees F
2
Toss the cauliflower, capers and 1 tablespoon olive oil on a rimmed baking sheet; season with salt and pepper
3
Roast, stirring halfway through, until the cauliflower is tender and lightly browned, 25 to 30 minutes
4
Meanwhile, bring a large pot of salted water to a boil
5
Add the gnocchi and cook as the label directs
6
Reserve 1/2 cup cooking water, then drain
7
Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp, about 8 minutes
8
Remove to a paper towel¿lined plate, reserving the drippings in the skillet
9
Add the gnocchi to the skillet and cook, stirring occasionally, until lightly browned and well coated, about 3 minutes
10
Add the pine nuts and garlic to the skillet and cook, stirring, until the pine nuts are lightly toasted and the garlic is softened, about 2 minutes
11
Stir in the roasted cauliflower, the remaining 1 tablespoon olive oil and 1/4 cup of the reserved cooking water, adding more cooking water as needed to loosen
12
Remove from the heat
13
Crumble the bacon and stir into the gnocchi along with the chives
14
Season with salt and pepper
15
Photograph by Ryan Dausch