Cauliflower Gnocchi

INGREDIENTS

-4 cups cauliflower florets
-1/2 tsp sea salt
-3 tbsp olive oil
-30g salted butter
-1/2 cup cassava flour
-1/4 cup potato starch
-parmesan cheese
-1 cup spinach, cut
-12 sage leaves

METHOD

Steam the cauliflower over high heat until tender, about 10 mins. Let it cool slightly and then place in a cheesecloth or a clean tea towel to squeeze all the liquid water out. In a food processor, blend the cauliflower, salt and 2 tbsp of the olive oil until smooth between your fingers. In a mixing bowl whisk the cassava flour and potato starch,
then mix in the cauliflower puree with a fork until just combined. Gently knead the dough while in the bowl about 6 times until all has come together nicely. Turn out onto a chopping board and divide into 8 pieces. Roll each of those out into ribbons about 2cm thick and cut them to the size of gnocchi you’d like and shape with the back of a fork. Cook the gnocchi in salted boiling water for a few minutes until they float, remove with a slotted spoon. In a pan, sauté the spinach, remove, then add 30g butter and fry some sage. Remove the sage when crispy (about 30 secs on medium heat) and add remaining 1 tbsp oil and the gnocchi. Let the gnocchi cook on each side for a minute undisturbed to get a nice crispy edge. Mix through the spinach and sage in the pan, then serve with a sprinkle of parmesan and pepper.