Cauliflower Gnocchi

Say hello to your new favorite comfort food: Cauliflower Gnocchi! This pillowy, gluten-free twist on the classic Italian dish will have you coming back for seconds (and thirds).

Instructions

1. 1

   Add the cauliflower to a steamer basket set over a medium pot of boiling water. Cover and steam for 10 minutes, or until fork-tender.

2. 2

   Transfer the cauliflower to a clean dish towel and squeeze the excess water into a bowl.

3. 3

   Transfer the squeezed cauliflower to a food processor. Add the flour, salt, and olive oil and pulse until the dough forms a ball.

4. 4

   Transfer the dough to a lightly floured surface and knead for 3-4 minutes, or until the dough bounces back when poked.

5. 5

   Shape the dough into a ball, then cut into 4 equal pieces.

6. 6

   Working 1 piece at a time, cut in half again, then roll out a rope about 6 inches (3-cm) long and 1 inch (2-cm) wide. Slice each rope into ½-inch (1-cm) pieces.

7. 7

   Roll each piece along the back of a fork to create a line pattern.

8. 8

   Transfer the gnocchi to a large pot of salted boiling water. Boil until the gnocchi float to the surface, 3-5 minutes, then remove with a slotted spoon.

9. 9

   Toss the gnocchi with pesto sauce and serve immediately.

10. 10

    Enjoy!

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