Sheet-Pan Loaded Cauliflower Gnocchi
This recipe delivers a convenient sheet-pan meal featuring roasted cauliflower and frozen gnocchi, seasoned with savory spices. Crispy bacon is incorporated with a creamy sour cream sauce, sharp Cheddar cheese, and fresh chives, creating a hearty and flavorful dish with minimal cleanup, perfect for a weeknight dinner.
Equipment
- 1 Sheet Pan A large, sturdy pan is crucial for roasting in a single layer to ensure proper caramelization and prevent steaming.
- 1 Large Mixing Bowl For tossing the cauliflower and gnocchi evenly with oil and seasonings.
- 1 Chef's knife Essential for efficiently cutting cauliflower into uniform florets.
- 1 Cutting Board A stable surface for prep work, especially for chopping cauliflower and chives.
- 1 Small skillet For rendering bacon until perfectly crisp.
Ingredients
Main
- 1 medium head cauliflower cut into florets (8 cups)
- 1 10 ounce package frozen cauliflower gnocchi
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon ground pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon salt
- 2 slices thick-cut low-sodium bacon
- ⅓ cup sour cream
- 2 tablespoons water
- ½ cup finely shredded sharp Cheddar cheese
- 2 tablespoons sliced fresh chives
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the cauliflower into uniform florets; ensure they are roughly the same size for even cooking.
- In a large mixing bowl, combine the cauliflower florets and frozen cauliflower gnocchi. Drizzle with extra-virgin olive oil and toss to coat.
- Season the mixture evenly with ground pepper, garlic powder, smoked paprika, and salt.
- Spread the cauliflower and gnocchi in a single layer on a large sheet pan, ensuring not to overcrowd it.
- Roast for 20-25 minutes, flipping halfway through, until the cauliflower is tender-crisp and the gnocchi is lightly browned and slightly crispy.
- While the vegetables are roasting, cook the bacon in a small skillet over medium heat until crispy. Drain on paper towels and crumble.
- In a small bowl, whisk together the sour cream and water until smooth and pourable.
- Remove the sheet pan from the oven. Add the crumbled bacon, sour cream mixture, and half of the shredded sharp Cheddar cheese to the pan. Toss gently to combine.
- Sprinkle the remaining Cheddar cheese and sliced fresh chives over the top before serving warm.
Notes
To achieve superior texture, ensure the cauliflower and gnocchi are as dry as possible before tossing with oil; patting cauliflower with a towel helps. Do not overcrowd the sheet pan, as this steams rather than roasts, leading to a soggy result. If necessary, use two pans. For an extra layer of flavor, consider rendering the bacon first and then tossing the cauliflower and gnocchi with a tablespoon of the reserved bacon fat before roasting. A squeeze of fresh lemon juice in the sour cream mixture can add a welcome brightness to cut through the richness of the cheese and bacon. Always use freshly grated sharp Cheddar for optimal melt and flavor.