Gnocchi with fried bacon and baked cauliflower

Ingredients:

• 1 medium head of cauliflower (about 1 kg), trimmed at the base and cut into small florets
• 2 tbsp. capers, dried
• 2 tbsp. l. olive oil
• 1 package (0.5 kg) of potato gnocchi
• 4 slices of bacon
• 2 tbsp. pine nuts, or coarsely chopped walnuts
• 2 cloves garlic, thinly sliced
• 2 tbsp coarsely chopped fresh chives

Preparation:

1. Preheat oven to 230°C (430°F). Toss the cauliflower with capers and 1 tablespoon of olive oil on a baking sheet, season with salt and pepper. Roast in the oven, stirring halfway through, until the cauliflower is tender and lightly browned, 25-30 minutes.
2. Meanwhile, bring a large saucepan of salted water to a boil. Add the gnocchi and cook according to package directions. Set aside 0.5 cups of water, and discard the rest.
3. In a large nonstick skillet over medium-high heat, cook the bacon, turning occasionally, until crisp, about 8 minutes. Transfer to a paper towel-lined plate, reserving the rendered fat in the skillet. Add the gnocchi and cook, stirring occasionally, until golden brown and coated, about 3 minutes.
4. Add the pine nuts and garlic to the pan and cook, stirring, until the nuts are lightly toasted and the garlic is softened, about 2 minutes. Add the sautéed cauliflower, the remaining 1 tablespoon olive oil, and 1/4 cup of the gnocchi cooking water, adding more water if necessary to thin the sauce. Remove from heat. Crumble the bacon and stir it into the gnocchi along with the chives. Season with salt and pepper to taste.