Gnocchi with Roasted Cauliflower & Hazelnuts

Here's a comforting, creamy gnocchi dish from Guestblogger Alita. Mmmmmm, cauliflower and hazelnuts! This recipe should warm up all my coldweather pals. ---A Crafty Lass

It's January in Minnesota which means we see gray skies or snowflakes every day while our beautiful landscape is laying dormant, buried under a thick blanket of snow and ice. And as crazy as it sounds, I

love Minnesota, so I've adapted to the cold. The key is to be well equipped to survive and possibly even enjoy a Minnesota winter: down jacket, hat, scarf, mittens, and tall boots are all required but maybe most important: some good comfort food!

My family's favorites include grilled cheese with a bowl of roma tomato soup, a pan of lasagna to share with friends, a steaming bowl of wild rice soup with homemade bread and of course, creamy macaroni and

cheese. These nourishing recipes all help us get through the long months of cold and ice.

This gnocchi recipe will be added to that list of favorite comforts from this day forward. The fluffy potato gnocchi paired with the sweet, nutty flavor of roasted cauliflower and bright red peppers are sauced with light cream and topped with the delicious crunch of toasted hazelnuts. It is just what you need on those cold, dark January nights.

So, here's to the days getting longer again, and hope for the annual, but too short lived "January Thaw" to arrive very soon.

For 4 servings:

• Half of a red bell pepper, chopped in large chunks
• Half a head of cauliflower, broken into small florets
• 4 teaspoons olive oil, divided
• 2 cloves garlic, chopped
• 1/4 cup chopped onion
• 3/4 cup cream
• 1/2 cup vegetable broth
• 1 package of gnocchi (approx. 1 pound (.45 kg), depending on brand)
• 1/2 cup chopped hazelnuts

Toss the cauliflower florets & red pepper chunks with 2 teaspoons of the olive oil along with a generous pinch of salt & pepper. Roast for about 15-20 minutes at 400 degrees. Roast the hazelnuts in a separate pan for the last 5 minutes of this process. While the cauliflower is roasting, saute the garlic and onions in a skillet with the two remaining teaspoons olive oil over medium heat. Remove from the heat and add the vegetable broth. Slowly whisk in the cream and return to the heat. Simmer gently until the sauce thickens.

Meanwhile, cook the gnocchi according to the package directions (drop in boiling water & cook approx 3 minutes). Drain and gently toss the gnocchi with the roasted cauliflower, peppers and sauce. Plate and sprinkle with roasted hazelnuts. Enjoy and stay warm!