Cauliflower Gnocchi

Ingredients

• 4 cups cauliflower florets
• 1/2 teaspoon sea salt
• 3 tablespoons olive oil, divided
• 1/2 cup cassava flour
• 1/4 cup potato starch
• Parmesan cheese
• Fresh chopped parsley
• Fried sage leaves

Directions

1. Pour 2 inches of water into a medium pot. Set a steamer basket inside, put the lid on, and bring the water to a simmer over high heat.
2. Add the cauliflower florets to the basket and steam until they can be pierced easily with a fork, 10 to 13 minutes.
3. Let the steamed cauliflower cool just a bit, then move it into cheesecloth or a clean kitchen towel. Twist and press firmly to remove as much liquid as you can, about 3/4 cup of water. You should have about 1 1/4 cup of cauliflower after squeezing.
4. Put the cauliflower, sea salt, and 2 tablespoons olive oil in a food processor. Run it on high, stopping to scrape the bowl as needed, until the mixture feels smooth when rubbed between your fingers, 30 seconds. Finish with another 5 seconds of pulsing.
5. In a medium-sized bowl, whisk the potato starch with the cassava flour. Add the cauliflower puree and stir with a fork only until the starches are incorporated. Knead lightly just until the mixture holds together and is rollable.
6. When the dough has come together, use your hands to knead it gently 3 or 4 times, then place it on a cutting board. It should feel smooth, soft, and a little tacky. Resist the urge to keep working it.
7. With a bench scraper, cut the dough into 8 even pieces. Roll each portion carefully into a 2 1/2 inch log, about 3/4 inch thick. Slice each log into 3/4 inch pieces.
8. If you want ridges, press and roll each piece over the back of a fork’s tines or across a gnocchi board.
9. Bring a medium pot of lightly salted water to a boil. Gently drop in the gnocchi and cook until they rise to the top, about 3 minutes. Lift them out with a slotted spoon, let them drain, and move them to a lightly oiled sheet pan.
10. At this point, the boiled gnocchi can go straight into soup or sauce.
11. For crispy gnocchi, warm a tablespoon of olive oil in a large nonstick sauté pan over medium heat. Arrange the gnocchi in one layer with space between the pieces.
12. Cook until golden on both sides, 5 to 7 minutes. Continue the same way until all of the gnocchi are cooked.
13. Move the crispy gnocchi to a bowl, then season with salt and pepper and add any toppings you like, such as Parmesan cheese and sage leaves.