Gnocchi With Roasted Cauliflower

1 small head cauliflower, cut into small florets
12 fresh sage leaves
3 Tbs olive oil
kosher salt and black pepper
1 pound gnocchi (fresh or frozen)
1/4 cup grated Parmesan

1) Heat oven to 400F.  On a rimmed baking sheet, toss the cauliflower, sage, oil, 1/2 tsp salt and 1/4 tsp pepper.  Roast, tossing once, until the cauliflower is golden brown and tender, 25 to 30 minutes.
2) Fifteen minutes before the cauliflower is finished, cook the gnocchi according to the package directions.  Divide the gnocchi among bowls.  Top with the cauliflower and Parmesan.

Review:  Mike complained about the cauliflower, but it didn't stop him from eating it!  The cauliflower browned fast and didn't take the 25 to 30 minutes the recipe called for.  I did about 17 minutes and pulled it out of the oven as it seemed to be burning.  I liked the dish, but it only made two servings.