Cauliflower Gnocchi

Total Time: 45 minutes

Serves: 4

Ingredients:

• 4 cups cauliflower cut into small pieces
• 1-1/8 cups tapioca flour divided
• 1/4 cup cassava flour
• 1/4 cup Nutiva Organic Coconut Flour
• 1 tsp. sea salt
• 1 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
• 1 Tbsp. olive oil
• 2 tsp. minced garlic
• 2 Tbsp. fresh parsley diced
• 1 Tbsp. fresh thyme diced

Instructions:

1. Boil or steam cauliflower until soft, about 10 minutes; drain. Pat cauliflower dry, squeezing out excess moisture.
2. In blender, combine cauliflower, 1 cup tapioca flour, cassava flour, coconut flour and sea salt; process until as smooth as possible. If dough becomes too sticky and wet, add tapioca one teaspoon at a time.
3. On cutting board, sprinkle remaining tapioca flour. Roll dough into four ½”-thick ropes. Cut ropes into ½” pieces. Press fork into each piece to make gnocchi pattern.
4. Bring large pot of water to boil; cook gnocchi about 2 minutes, until they float. Drain.
5. In medium pan over medium heat, combine coconut oil, olive oil and garlic. Cook gnocchi in single layer 4 to 6 minutes, flipping halfway through cooking time.
6. Sprinkle with fresh parsley and thyme.