Instead of potato and all-purpose flour, these soft, pillowy gnocchi are made with mashed cauliflower and a mixture of cassava flour and potato starch. Serve with your favorite pasta sauce or pan sear and serve with cheese, toasted nuts and fresh herbs.
Bring a medium pot of salted water to boil over medium heat.
Meanwhile, whisk together baking powder, cassava flour, potato starch and kosher salt.
Create a well and pour the mashed cauliflower in the center. Mix the flour into the dough a few tablespoons at a time in a process similar to kneading. The dough will be sticky; when it starts really sticking to your hands or fingers, add more flour. Continue this process until all the flour has been incorporated.
Separate the dough into four pieces. On a well-floured surface, roll one piece at a time into a long, snake-like log, then use a bench scraper to cut ½-inch wide gnocchi pillows. Continue this process until all your gnocchi are cut.
Boil the gnocchi in 4–6 batches; you want enough room for the gnocchi to float freely in the salted water without sticking to themselves or the pot. Use a spider, strainer or slotted spoon to remove the cooked gnocchi once they begin to float to the top, about 1 minute. Pour the cooked gnocchi onto an oiled sheet tray.
Eat the gnocchi as is, cover with your favorite sauce, or pan sear.
