Cauliflower Gnocchi

• 3 cup riced cauliflower

• 1 cup shredded mozzarella (or dairy free cheese)

• 2 egg yolks

• 1 cup grated Parmesan or nutritional yeast

• 1/3 cup almond flour

• Kosher salt

Directions:

1. Microwave riced cauliflower for 3 minutes to steam. Let cool slightly, then squeeze out as much excess moisture as possible using a clean kitchen towel. (This is important!)

2. Transfer cauliflower to a large bowl.

3. Melt mozzarella in the microwave for 1 minute.

4. Stir egg yolks, Parmesan, and almond flour into riced cauliflower, then season with salt. Stir in melted mozzarella.

5. Divide dough into 4 balls and refrigerate until firm, about 10 minutes. Roll out each ball into long logs and slice into gnocchi. Gently press a fork on top of each gnocchi to create grooves. Refrigerate until ready to cook. In a large pot of boiling salted water, cook gnocchi 1 minute. Drain immediately.

6. Serve with marinara sauce and garnish with more Parmesan and parsley. SHOWN WITH SAUTEED KALE. Serves 6

NOTES: You can use regular flour but avoid using gluten-free all-purpose flour. They did not turn out as well.