4 cups cauliflower minced
3/4 cup cassava flour
1/2 teaspoon sea salt optional
1 can full fat canned coconut milk
4 cups spinach
2 large garlic cloves
2 tablespoons tapioca flour
salt and pepper to taste
Heat oven to 220C.
Steam cauliflower for about five minutes until soft.
Ring water out of cauliflower by putting it in a dish towel and squeezing the excess water out. The remaining cauliflower should measure out to about 1 1/2 cups.
In a food processor blend ingredients for gnocchi until smooth (you may have to add more or less cassava flour to get the dough to be kneadable).
Separate dough into four equal parts and roll out into 3/4″ diameter tubes on a surface dusted lightly with cassava flour. Cut the tubes of dough into 1″ pieces.
Bring a large pot of water to a boil and drop gnocchi in. Once they have risen to the surface, remove, and drizzle lightly with olive oil.
Place gnocchi on a baking tray lined with parchment paper and lightly drizzled with olive oil.
Bake on 220CF for 20 minutes, then turn gnocchi over and bake for another 20 minutes until golden.
In a saucepan stir together ingredients for sauce (except spinach) and whisk continuously (or use a hand blender) until smooth and the sauce begins to thicken.
If you overcook it, it will become too thick and gooey from the flour.
Stir continuously to avoid clumping.
Then remove from heat, add spinach, wilt it, then stir in gnocchi.