Cauliflower Gnocchi with Spinach

Make this recipe with regular flour or with the gluten-free substitutes I put in parentheses.  You can prep the dough in advance and then freeze it for later.

Trim cauliflower heads, then cut into florets.  You want 4 C. total.

Steam or parboil the cauliflower until tender. Rinse to cool, drain it, then use a cheesecloth or colander to squeeze as much moisture as possible out.

Puree in a food processor with 1/2 t. salt, then drizzle in 2 T. olive oil.  Transfer to a large bowl.

Sprinkle 1/2 C. pastry flour (or 1/2 C. cassava or arrowroot flour plus 1/4 C. potato starch) over the puree and work it into a dough with your hands.  Add a little more flour if necessary until the dough is firm enough to make into a ball.  Transfer it to a large piece of wax or parchment paper and then roll into tubes the diameter of a cigar.

(At this point, you can freeze the dough and then break into pieces and keep frozen in a ziplock bag until used.)

Heat a pot of water to boil, then boil the gnocchi for 3 minutes or until they float to the surface.  Transfer to a colander.

Heat 2 T. olive oil in a cast iron or non-stick skillet and fry the gnocchi 5-7 minutes, until they are brown on both sides.  Remove from the skillet.

Soak 4 C. spinach leaves in a water bath, then drain and repeat.  Spin dry.

Heat 1 T. olive oil in the skillet and add 1-3 minced cloves of garlic.  Cook for 1 minute, then add the spinach leaves and raise the heat to high.  Stir the spinach until it is just cooked.

Serve the gnocchi topped with a pile of sauteed spinach and a healthy sprinkle of Parmesan.

 

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