Gnocchi, or Italian dumplings, are traditionally made with flour and potatoes, but they can also be made with ricotta or other vegetables like pumpkin or spinach. Here, they’re made with a combination of cauliflower and potato. The cauliflower is roasted alongside the potato, which helps intensify the vegetable’s natural sweetness. If short on time, the gnocchi can be made in advance through Step 4 and frozen. (Arrange gnocchi in a single layer on a baking sheet and freeze until firm, then pack into resealable freezer bags.) When ready to use, sauté the frozen gnocchi as in Step 5, increasing the cook time as needed, or heat gently in tomato sauce, or even just melted butter, until tender.