1 small head cauliflower cut into florets, about 4 c (530 g)
gnocchi a 17-oz (WO g) package
parmesan 1 c (100 g) grated
In a big pot of water, boil the cauliflower for 3 min then throw in the gnocchi. Cook for 2 more min or until the gnocchi floats, then turn the burner off & strain everything. Put the cauliflower & gnocchi back in the hot pot & stir in ¾ c (70 g) of the Parmesan plus 2 T butter, 2 t olive oil, several grinds of black pepper & a couple pinches of salt. Spread the mixture into an 8 x 8-in (20 x 20-cm) casserole dish. Sprinkle the remaining ¼ c (30 g) Parmesan on top plus a bit more salt & pepper. Broil for 3 min or until the top is golden.