Preheat the oven to 450F. Arrange the broccoli, cauliflower, and tomatoes on a baking sheet in 1 single layer and toss in a bit of olive oil with a sprinkle of salt. Roast the veggies for 15 - 20 minutes until the edges of the broccoli just start to turn dark brown.

Meanwhile, boil and drain the gnocchi to al dente per the package directions, then make the sauce. To a skillet over medium heat, add another drizzle of oil with the garlic and spices. Stir to combine and toast for 2 minutes until the garlic is fragrant. Add the coconut milk, and bring to a simmer.

When the veggies are roasted, toss them and the gnocchi with the coconut milk mixture. Taste, and add salt to your taste.

Top with cilantro if desired.