Dinner
Sheet-Pan Loaded Cauliflower Gnocchi
Golden roasted cauliflower and gnocchi mingle with crisp bacon bits, their edges turning richly browned in olive oil and spices. Sharp cheddar melts over the top while cool sour cream and chives add bright, creamy contrast in every bite.
- Total
- 46 min
- Prep
- 15 min
- Cook
- 31 min
- Serves
- 4
Nutrition per Serving
- Calories
- 361
- Protein
- 13g
- Carbs
- 33g
- Fat
- 21g
- Fiber
- 7g
- Sugar
- 11g
- Sodium
- 476mg
Ingredients
- 1 medium head cauliflower, cut into florets (8 cups)
- 1 (10 ounce) package frozen cauliflower gnocchi
- 2 tbsp extra-virgin olive oil
- 1/4 tsp ground pepper
- 1/8 tsp garlic powder
- 1/8 tsp smoked paprika
- 1/8 tsp salt
- 2 slices thick-cut low-sodium bacon
- 1/3 cup sour cream
- 2 tbsp water
- 1/2 cup finely shredded sharp Cheddar cheese
- 2 tbsp sliced fresh chives
Instructions
- Preheat oven to 425°F.
- Combine cauliflower florets and gnocchi in a large bowl. Add oil, pepper, garlic powder, paprika and salt; toss to coat. Spread in an even layer on 1 side of a large rimmed baking sheet. Arrange bacon on the other half of the baking sheet.
- Roast until the bacon is cooked through and crisp, 12 to 15 minutes. Remove from the oven; transfer the bacon to a paper-towel-lined plate to drain. Stir the cauliflower and gnocchi; return to the oven. Roast until the cauliflower is browned on edges and the gnocchi are crisp and golden, about 15 minutes more.
- Meanwhile, chop the bacon into 1/2-inch pieces; set aside. Whisk sour cream and water in a small bowl.
- Remove the baking sheet from the oven. Stir the cauliflower and gnocchi; push them together so they are closely packed. Sprinkle with cheese and the chopped bacon. Bake until the cheese is melted, about 1 minute. Drizzle with the sour cream mixture and sprinkle with chives.