Spicy Tomato Gnocchi

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Cut out and discard the core of the cauliflower; roughly chop. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

While the cauliflower roasts, peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. Roughly chop the parsley leaves and stems.

While the cauliflower continues to roast, in a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the chopped garlic, raisins, and capers. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste, crema bel paese, 1 cup of water, and as much of the chopped peppers as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

While the sauce cooks, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Drain thoroughly.

Add the cooked gnocchi and roasted cauliflower to the pan of sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished gnocchi garnished with the chopped parsley. Enjoy!