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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Nov 16, 2011

Roasted Cauliflower and Gnocchi

I have never roasted cauliflower before, but everything else is better roasted, I had fresh sage, so why not?  This dish is lighter than it sounds and a filling lunch or dinner.  To make it a little spicier, add roasted garlic.  To prepare the sage:  Stack the leaves together and cut of the stems.  Cut the sage lengthwise into 1/8 to 1/4 inch pieces.

4 cups cauliflower florets
3 Tbl olive oil
4 Tbl Sage leaves (or 1 1/2 tsp dried sage)
1 Tsp dried thyme
1/4 tsp salt
1/4 tsp white pepper (can use black)
14 ounces frozen Gnocchi
1/4 cup Parmesan Cheese

Heat oven to 400 degrees.  In a 9 x 13 pan, toss all ingredients except the Gnocchi and cheese.  Roast for 30 minutes.  While roasting, cook Gnocchi.  When everything is done, divide gnocchi and cauliflower evenly between 4 bowls.  Top each with 1 Tbl Parmesan.  Enjoy!

Per Serving: 327 Cal (35% from Fat, 12% from Protein, 52% from Carb); 11 g Protein; 14 g Tot Fat; 3 g Sat Fat; 8 g Mono Fat; 45 g Carb; 10 g Fiber; 2 g Sugar; 138 mg Calcium; 8 mg Iron; 276 mg Sodium

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