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In a large pot, bring water to a boil. Add the cleaned cauliflower florets and boil for about 20 minutes until fork tender.
Drain the water and add the cooked cauliflower to a clean dish towel. Let it cool for about 10 minutes or until it's no longer hot to the touch.
Using the clean dish towel, squeeze out ALL water possible from the cauliflower. Use those muscles!
Once you've squeezed out all the water you can, add that cauliflower to a large food processor along with about half the cassava flour. Pulse until a dough forms.
Add the remaining cassava flour and sea salt and pulse once again. *If your food processor struggles, remove the dough ball and knead in the remaining cassava flour by hand.
Transfer the dough ball to a clean, floured surface. Once it's kneaded into a ball, quarter the dough and roll in skinny "snakes" about 1/2 an inch thick.
Once you have your "snake" pieces rolled, cut into small 1 inch pieces.
Heat your saute pan on medium heat with a tablespoon olive oil. Add the gnocchi leaving some room in between each piece. Cook each side for about 2 minutes or until golden brown.
Add about 1/4 cup water and a lid to the pan to let the gnocchi pieces steam for about 2 more minutes. Remove the gnocchi, add your favorite sauce, and enjoy!