1 lb (450 g) store-bought gnocchi

1 cauliflower, cut into large florets, then sliced 1/2 inch (1 cm) thick

1/4 cup (55 g) butter

1 garlic clove, chopped

1 cup (250 ml) vegetable broth

¼ cup (10 g) chives, chopped

½ cup (35 g) Parmesan cheese, freshly grated

In a large pot of salted boiling water, cook the gnocchi until they float to the surface of the water. Drain. Place on a plate and lightly drizzle with oil.

Meanwhile, in a large non-stick skillet over medium-high heat, cook the cauliflower in the butter until well browned, about 10 minutes. Season with salt and pepper.

Add the garlic to the cauliflower and continue cooking for 1 minute. Add the broth and let reduce by half. Add the gnocchi and chives. Heat for 2 minutes, stirring gently. Adjust the seasoning. Sprinkle with the Parmesan.

Serve with grilled pork or chicken cutlets, if desired.

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