Potatoes and cauliflower in a new way

METRO CREATIVE
Certain items are staples of the Thanksgiving dinner table. For example, mashed potatoes, candied yams and stuffing are Thanksgiving stalwarts. Pumpkin and apple pies help wrap up the festivities.
Thanksgiving hosts and hostesses interested in injecting more variety into their Thanksgiving offerings may want to consider a few unique side dishes to complement their turkey dinners. Sides that borrow from familiar flavors may fit seamlessly into the holiday feast and add spark to the meal.
This recipe for “Gnocchi with Roasted Cauliflower” from “Real Simple Dinner Tonight: Done!” (Time Home Entertainment) from the editors of Real Simple is rooted in popular ingredients synonymous with Thanksgiving. Gnocchi is a chewy and filling pasta made from potato – a holiday standard, while cauliflower is a mild, versatile vegetable that absorbs the spices and flavors of other ingredients. Putting these two ingredients together allows holiday hosts to provide a new side with some familiar flavors at this year’s Thanksgiving dinner.
Gnocchi with Roasted Cauliflower
Serves 4 (as a main course)
1 small head cauliflower, cut into small florets
1/4 cup fresh sage leaves
3 tablespoons olive oil
Kosher salt and black pepper
1 pound gnocchi (fresh or frozen)
1/4 cup grated Parmesan
Heat oven to 400 F. On a rimmed baking sheet, toss the cauliflower and sage with the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, tossing once, until the cauliflower is golden brown and tender, 25 to 30 minutes.
Fifteen minutes before the cauliflower is finished, cook the gnocchi according to the package directions. Divide the gnocchi among bowls and top with the cauliflower and Parmesan.
Tip: Cauliflower florets are easier to separate if you remove the core first. Place the head stem-side up. Using a paring knife, cut around the core at an angle, creating a cone-shaped piece, then lift it out. If the head is very large, halve it first through the core.