Like my previous cauliflower gnocchi, but minis the cheese + a much better texture.

I N G R E D I E N T S

• 1 small head of cauliflower
• 1 1/2 cups of cassava flour
• 1 teaspoon of salt

D I R E C T I O N S

1. Wash, dry, and slice cauliflower into 1/2 inch slices. In a single layer on a foil lined baking sheet, bake at 400°F for 20 minutes, flipping halfway.
2. Puree the cauliflower while still hot.
3. Take one cup of the puree and use a spatula to mix in the cassava flour and 1 teaspoon of salt.
4. Pinch off bits of the dough and shape into nuggets. Single layer them on a lightly (cassava) floured sheet pan and freeze for 15 minutes.
5. Heat a good drizzle of olive oil on a nonstick skillet. Once hot, toss the frozen gnocchi into the pan and sear without moving for about a minute. Continue to toss the pan around until evenly golden brown and crisp (don’t use a spoon or spatula because they are fragile before they’re fully cooked! They get sturdier as they cool)
6. Toss in your favorite sauce 🍅, cover with a lid, and steam for a minute.