Potatoes & cauliflower in a new way

Certain items are staples of winter dinner tables. Think of warm, belly-filling sides like mashed potatoes, candied yams and stuffing.

Home chefs interested in injecting more variety into their offerings may want to consider a few unique side dishes to complement their cold-season dinners. Sides that borrow from familiar flavors may fit seamlessly and add spark to the meal.

This recipe for “Gnocchi with Roasted Cauliflower” from “Real Simple Dinner Tonight: Done!” (Time Home Entertainment) from the editors of Real Simple is rooted in popular ingredients synonymous with wintertime. Gnocchi is a chewy and filling pasta made from potato, while cauliflower is a mild, versatile cold-season vegetable that absorbs the spices and flavors of other ingredients. Putting these two ingredients together allows meal preparers to provide a new side with some familiar flavors.

Gnocchi with Roasted Cauliflower

Serves 4 (as a main course)

1 small head cauliflower, cut into small florets

¼ cup fresh sage leaves

3 tablespoons olive oil

Kosher salt and black pepper

1 lb. gnocchi (fresh or frozen)

¼ cup grated Parmesan

Heat oven to 400º. On a rimmed baking sheet, toss the cauliflower and sage with the oil, ½ teaspoon salt and ¼ teaspoon pepper. Roast, tossing once, until the cauliflower is golden brown and tender, 25 to 30 minutes.

Fifteen minutes before the cauliflower is finished, cook the gnocchi according to the package directions. Divide the gnocchi among bowls and top with the cauliflower and Parmesan.

Tip: Cauliflower florets are easier to separate if you remove the core first. Place the head stem-side up. Using a paring knife, cut around the core at an angle, creating a cone-shaped piece, then lift it out. If the head is very large, halve it first through the core.