| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 medium head cauliflower (about 2 pounds), trimmed and cut into small florets
- 2 tablespoons capers, drained
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 17.5-ounce package potato gnocchi
- 4 slices bacon
- 2 tablespoons pine nuts or roughly chopped hazelnuts
- 2 cloves garlic, thinly sliced
- 2 tablespoons roughly chopped fresh chives
Instructions
- Preheat the oven to 450 degrees F. Toss the cauliflower, capers and 1 tablespoon olive oil on a rimmed baking sheet; season with salt and pepper. Roast, stirring halfway through, until the cauliflower is tender and lightly browned, 25 to 30 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp, about 8 minutes. Remove to a paper towel¿lined plate, reserving the drippings in the skillet. Add the gnocchi to the skillet and cook, stirring occasionally, until lightly browned and well coated, about 3 minutes.
- 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. 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. Remove from the heat. Crumble the bacon and stir into the gnocchi along with the chives. Season with salt and pepper.
Nutrition Facts
| Calories | 490 |
| Total Fat | 23 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 28 milligrams |
| Sodium | 976 milligrams |
| Carbohydrates | 57 grams |
| Dietary Fiber | 5 grams |
| Protein | 14 grams |
| Sugar | 9 grams |
Reviews
My 12 year old son loved this—had three helpings. I think I would make some minor adjustments next time—drain off some of the bacon fat, and instead of a full head of cauliflower cut back a bit—ratio of gnocchi to cauliflower seemed off to me. Loved the pop of brine from the capers and the crunch of the pine nuts, don’t skip them!
In the words of my husband, “This is absolutely restaurant-quality food.” No better compliment than that! Gnocchi is in my top five favorite foods. I LOVE IT. This recipe has no flaws. Easy and delicious. Can’t wait to have leftovers tomorrow.
Made it exactly as written and it was delicious and I usually change something. Not needed in this case. My 11 year old son loves it. Thanks for this recipe!
My family LOVES this recipe. It’s perfect just as written.