Ingredients

• ½ tsp Baking Powder
• ½ cup Cassava Flour
• ¼ cup Potato Starch
• 1 tsp Kosher Salt
• 1 cup cooked, mashed Cauliflower

Instructions

1. Bring a medium pot of salted water to boil over medium heat.
2. Meanwhile, whisk together baking powder, cassava flour, potato starch and kosher salt.
3. 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.
4. 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.
5. 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.
6. Eat the gnocchi as is, cover with your favorite sauce, or pan sear.