Gnocchi with Bacon and Roasted Cauliflower
Ingredients
- 1 medium head cauliflower (about 2 pounds), trimmed and cut into small florets
- 2 tablespoons capers, drained
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 17.5-ounce package potato gnocchi
- 4 slices bacon
- 2 tablespoons pine nuts or roughly chopped hazelnuts
- 2 cloves garlic, thinly sliced
- 2 tablespoons roughly chopped fresh chives
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