Mama Zuquinis Gnocchi Cavofiore

• 2 (1 lb) packages potato gnocchi
• 1 large garlic, bulb
• 1 medium cauliflower, cut into small pieces
• 12 cup olive oil
• 14 cup water
• salt & freshly ground black pepper
• 1 cup heavy cream
• 12 cup grated parmesan cheese

1. Preheat oven to 350 degrees F. Cut the top off of a large bulb of garlic and place the garlic bulb in a small oven safe dish and pour 1/2 cup of olive oil over bulb.
2. Roast in oven until soft and caramelized.
3. This takes about 30 minutes.
4. Boil enough salted water to cook gnocchi according to package directions.
5. Drop gnocchi into boiling water for 2 minutes.
6. Drain in colander and let cool.
7. Remove garlic from oil and set aside.
8. In a large skillet, saute cauliflower in the reserve oil from the roasted garlic until the cauliflower starts to brown.
9. Add water and remove from heat.
10. Squeeze garlic bulb, removing the tender meat and add directly to skillet.
11. Add gnocchi, heavy cream and Parmesan.
12. Mix.
13. Bring back up to medium heat.
14. Stir until the sauce is hot and the cheese has completely melted.

potato gnocchi, garlic, cauliflower, olive oil, water, salt, heavy cream, parmesan cheese

Taken from www.food.com/recipe/mama-zuquinis-gnocchi-cavofiore-466007 (may not work)