Vegan Gnocchi with Roasted Cauliflower and Lemon! This dinner is perfect for fall; crispy roasted cauliflower, capers, garlic breadcrumbs, gnocchi and fresh lemon juice. A must-make.
Servings: 4servings
Prep Time: 15 minutesminutes
Cook Time: 40 minutesminutes
Total Time: 55 minutesminutes
Ingredients
1head cauliflower, trimmed and cut into small florets
1/2teaspoonsalt, divided
1/4teaspoonfreshly ground pepper, divided
3tablespoonsolive oil, divided
1 17.5package potato gnocchi
1tablespoonminced garlic
3tablespoonsbreadcrumbs
1/4cupslivered almonds
1/4teaspoonred pepper flakes
2tablespoonsfresh lemon juice
2tablespoonscapers, drained
1/3cupchopped parsley
Instructions
Preheat oven to 450 degrees F. Toss cauliflower with 1 tablespoon olive oil, 1/4 teaspoon salt and pepper and place in a single layer on a baking sheet. Roast, stirring halfway through, until the cauliflower is tender and lightly browned, about 25-30 minutes.
While the cauliflower is cooking, bring a large pot of water to a boil. Add the gnocchi and cook according to package directions. Drain, reserving 1/2 cup cooking water.
Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the gnocchi to the skillet along with the garlic, breadcrumbs, almonds, red pepper flakes and remaining salt and pepper. Cook until almonds and breadcrumbs are lightly toasted. Add the roasted cauliflower, lemon juice capers and parsley.
If needed, add in some of the reserved cooking water to loosen the gnocchi. Season to taste with salt and pepper, if needed.