2 Ingredient Cauliflower Paleo Gnocchi

Ingredients

Instructions

1. Heat oven to 425F.
2. Steam cauliflower for about five minutes until soft. Ring water out of cauliflower by putting it in a dish towel and squeezing the excess water out. The remaining cauliflower should measure out to about 1 1/2 cups.
3. In a food processor blend ingredients for gnocchi until smooth (you may have to add more or less cassava flour to get the dough to be kneadable).
4. Separate dough into four equal parts and roll out into 3/4" diameter tubes on a surface dusted with cassava flour.
5. Cut tubes into 1-inch pieces and place on a baking sheet lined with parchment paper.
6. Bake in the oven for 20 minutes or until golden brown and crispy on the edges.
7. While gnocchi is baking, prepare the sauce by blending coconut milk, spinach, garlic, tapioca flour, salt, and pepper in a blender until smooth.
8. Heat sauce in a saucepan over medium heat until thickened, stirring occasionally.
9. Serve baked gnocchi with spinach cream sauce.

My notes