In a large pot of salted boiling water, cook the gnocchi until they float to the surface of the water. Drain. Place on a plate and lightly drizzle with oil.
Meanwhile, in a large non-stick skillet over medium-high heat, cook the cauliflower in the butter until well browned, about 10 minutes. Season with salt and pepper.
Add the garlic to the cauliflower and continue cooking for 1 minute. Add the broth and let reduce by half. Add the gnocchi and chives. Heat for 2 minutes, stirring gently. Adjust the seasoning. Sprinkle with the Parmesan.
Serve with grilled pork or chicken cutlets, if desired.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.