Roasted Gnocchi with Caramelized Cauliflower and Chickpeas

Name: Roasted Gnocchi with Caramelized Cauliflower and Chickpeas
Prep time: 5 min
Total time: 25 min
Yield: 3 - 4 Servings
Ingredients: 1 x 15 ounce can chickpeas, rinsed and drained; u00bd teaspoon each garlic powder, onion powder, oregano, dry basil; 1 tablespoon avocado oil; 3 cups cauliflower, cut into florets; 1 x 12-18 ounce package gnocchi; 1 - 2 tablespoons avocado oil; u00bd small onion, sliced; 4 cloves garlic, leave in peel; u00bd teaspoon each garlic powder, onion powder, oregano, dry basil; 3 tablespoons tahini; 1 teaspoon yellow or white miso paste or 1 tablespoon soy sauce; u00bd a lemon; 1 teaspoon maple syrup, optional; 3 tablespoons water; Salt and pepper, to taste

By Leslie Blythe Beans, Potatoes, Sauce Roasting

October 15, 2024

Roasted Gnocchi with Caramelized Cauliflower and Chickpeas is a delicious and easy-to-make vegan dish that's great for a weeknight dinner. It's packed with flavor and texture, thanks to the crispy gnocchi, caramelized cauliflower, and tender chickpeas, which has a creamy, tangy miso tahini sauce. It's a perfect balance of textures and tastes.

Prep: 5 mins
Cook: 20 mins
Yields: 3 - 4 Servings

Ingredients

1 x 15 ounce can chickpeas, rinsed and drained

½ teaspoon each garlic powder, onion powder, oregano, dry basil

1 tablespoon avocado oil

3 cups cauliflower, cut into florets

1 x 12-18 ounce package gnocchi

1 - 2 tablespoons avocado oil

½ small onion, sliced

4 cloves garlic, leave in peel

½ teaspoon each garlic powder, onion powder, oregano, dry basil

3 tablespoons tahini

1 teaspoon yellow or white miso paste or 1 tablespoon soy sauce

½ a lemon

1 teaspoon maple syrup, optional

3 tablespoons water

Salt and pepper, to taste

Directions

1Preheat your oven to 425° F and line 2 baking trays with parchment paper.

2Dry the chickpeas in a clean kitchen towel, then add the chickpeas, seasonings, oil and a sprinkle of salt and pepper to one sheet pan and toss to combine.

3To the other pan, add your cauliflower, gnocchi, garlic cloves in their peels and onions. Add the oil and dry seasonings along with a pinch of salt and pepper and toss to evenly coat.

4Place both sheet pans in the oven and roast for 25-30 minutes until golden and crisp, giving everything a toss at the 20 minute mark.

5To prepare the sauce, remove the garlic from the sheet pan and once cool enough to handle by hand, peel and add the cloves to a small bowl with miso paste. Mash the garlic with a fork or spoon until well mashed then add in the juice of half a lemon along with a pinch of salt. Mix everything until well combined then add the tahini and whisk again until it thickens. Add water 1 tablespoon at a time and mix until the sauce is to your desired consistency.

6Add your gnocchi, cauliflower, onion and chickpeas to a plate and then drizzle with the sauce when ready to serve.

Recipe adapted from Plant-Based RD.

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