Cassava Cauliflower Gnocchi

Ingredients

• 1/2 cup (2 3/4 ounce, 78g) Azures Carib Cassava Flour
• 4 cups cauliflower florets (14 ounces)
• 1/2 teaspoon sea salt
• 3 tablespoons olive oil, divided
• 1/4 cup (1 1/4 ounce, 39g) potato starch

Suggested Toppings:

• Parmesan cheese (omit for vegan version)
• Fresh chopped parsley
• Fried sage leaves

Directions

1. Steam and drain the cauliflower.
2. Pulse cauliflower in a food processor
3. Whisk together potato starch and Azures Carib Cassava Flour in a medium-sized bowl.
4. Add the pureed cauliflower and use a fork to mix the dough. 
5. Once combined, manually knead the dough 3 or 4 times and  then turn out onto cutting board. The dough will be smooth, soft and slightly tacky to the touch. Don't overwork.
6. Divide dough into 8 equal parts. Gently roll each piece into a 2 1/2 inch log that is 3/4 inch thick. Cut logs into 3/4 inch pieces. For ribbed pattern, roll the gnocchi over the back of a fork or gnocchi board.
7. Carefully add the gnocchi to boiling water and cook until they float to the surface, about 3 minutes. Use a slotted spoon to scoop out and drain the gnocchi, and then transfer to a lightly oiled sheet pan.
8. Heat a tablespoon of olive oil in a large nonstick sauté pan over medium heat. Cook the gnocchi in a single layer, keeping them from touching each other. Sauté until both sides are golden brown, 5 to 7 minutes.
9. Transfer crispy gnocchi to a bowl and season with salt and pepper, and any other toppings such as Parmesan cheese and sage leaves.