Curried Gnocchi with Roasted Veggies

• 1 cup Broccoli Florets
• 1 cup Cauliflower Florets
• 1/2 cups Cherry Tomatoes
• Salt And Olive Oil For Sprinkling Over The Veggies
• 1 package Whole Wheat Gnocchi (1 Pound Package)
• 3 cloves Minced Garlic
• 1 teaspoon Yellow Curry Powder
• 1 teaspoon Garam Masala
• 14 ounces, fluid Coconut Milk
• Cilantro, If Desired, For Topping

1. Preheat the oven to 450 F. Arrange the broccoli, cauliflower and tomatoes on a rimmed baking sheet in 1 single layer and toss in a bit of olive oil with a sprinkle of salt.
2. Roast the veggies for 15-20 minutes until the edges of the broccoli just start to turn dark brown.
3. Meanwhile, boil and drain the gnocchi to al dente per the package directions, then make the sauce.
4. Into a skillet over medium heat, add another drizzle of oil with the garlic and spices.
5. Stir to combine and toast for 2 minutes until the garlic is fragrant.
6. Add the coconut milk and bring to a simmer.
7. Simmer until everything is ready.
8. When the veggies are roasted, toss them and the gnocchi with the coconut milk mixture.
9. Taste, and add salt to your taste.
10. Top with cilantro if desired.
11. NOTE: not all gnocchi is vegan check the package!

broccoli florets, cauliflower, cherry tomatoes, salt, whole wheat gnocchi, garlic, curry, garam masala, fluid coconut milk, cilantro

Taken from tastykitchen.com/recipes/special-dietary-needs/curried-gnocchi-with-roasted-veggies/ (may not work)