Cauliflower Gnocchi

A healthier take on a classic Italian staple!

Serves 2

Ingredients

• 900g raw cauliflorets
• 1/4 cup mashed potato flakes
• 1/2 cup chickpea flour
• 2 tbsp olive oil
• 1/2 tsp salt

Instructions

1. Steam the cauliflower until extremely soft. Transfer into a nut milk bag, and let cool.
2. Squeeze as much liquid from the cauliflower as possible, until it resembled a dough.
3. Whisk dry ingredients together in another bowl.
4. Mash cauliflower with 1 tbsp olive oil, and mix into dry ingredients. Knead slightly, until combined.
5. Transfer the dough onto a cutting board, and split into quarters.
6. Roll each section into a log, about 1″ in diameter. Cut into 3/4″ segments.
7. Roll on a gnocchi board, or the back of a fork, to get lines.
8. Bring a pot of water to a rolling boil, and add gnocchi, boiling until they float (about 3 minutes).
9. Quickly remove floating gnocchi from water, and transfer into a collander.
10. Heat the remaining olive oil in a skillet, over medium heat. Add the drained gnocchi, and pan-fry until lightly browned.
11. Add desired sauce and toppings, and enjoy!