cauliflower gnocchi
this delicious cauliflower gnocchi is made with cauliflower instead of traditional potatoes . no need for a trader joe's run make them from scratch with just three ingredients
cauliflower florets, white whole wheat flour, kosher salt, olive oil spray, marinara sauce, grated parmesan cheese for topping, basil
- 3 pounds cauliflower florets
 - 1 cup white whole wheat flour
 - 1 teaspoon kosher salt
 - olive oil spray
 - 2 cups marinara sauce
 - grated parmesan cheese for topping
 - basil

- place the cauliflower in a large pot, cover with water make sure veggies are submerged, and bring to a boil.
 - reduce heat to low, cover, and simmer for about 22 minutes, until the cauliflower is very soft.
 - drain and set aside to cool.
 - once cooled, in batches put 1/3 to 1/2 of the cauliflower in a dish towel and squeeze out as much excess water as possible then place in a large bowl.
 - repeat with the remaining cauliflower until all of it is well drained and squeezed of all liquid so the dough isn't too sticky.
 - add the flour and salt into the bowl with the mashed cauliflower and mix with a fork at first, then using your hands to fold and squeeze everything together into a dough.
 - dust a work surface with flour, then separate the dough into 8 equal pieces, about 2 1/2 ounces each.
 - one at a time, roll each ball into a 1/2 inch thick rope 10 inches long and set aside.
 - continue until all the dough is used up.
 - next, cut each rope into 13 equal sized gnocchi like pieces, slightly nudging the pieces apart so they're not touching.
 - you should get about 108 pieces total.
 - if at any point the dough becomes too sticky to work with, add flour to your hands.
 - in two batches, liberally mist a large a skillet with nonstick oil spray and warm over medium heat.
 - place half of the gnocchi on the hot skillet if the pieces stick together just slice them apart in the skillet using the spatula.
 - do not overcrowd the pan you'll need to cook the gnocchi in two batches.
 - let the gnocchi sit in the hot pan undisturbed for 2 minutes, then gently flip using a spoon or tongs, being careful not to squish them.
 - sprinkle salt over the tops and continue to cook for another 2 to 4 minutes or until desired doneness.
 - set aside and repeat with remaining gnocchi, then add everything back to the skillet and pour the marinara over everything, give a stir and serve topped with optional grated cheese.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 3 pounds cauliflower florets
- 1 cup white whole wheat flour
- 1 teaspoon kosher salt
- olive oil spray
- 2 cups marinara sauce
- grated parmesan cheese for topping
- basil

 ### Assistant: The ingredients you'll need are:
- 3 pounds cauliflower florets
- 1 cup white whole wheat flour
- 1 teaspoon kosher salt
- olive oil spray
- 2 cups marinara sauce
- grated parmesan cheese for topping
- basil


You can follows these steps to make the recipe:
- place the cauliflower in a large pot, cover with water make sure veggies are submerged, and bring to a boil.
- reduce heat to low, cover, and simmer for about 22 minutes, until the cauliflower is very soft.
- drain and set aside to cool.
- once cooled, in batches put 1/3 to 1/2 of the cauliflower in a dish towel and squeeze out as much excess water as possible then place in a large bowl.
- repeat with the remaining cauliflower until all of it is well drained and squeezed of all liquid so the dough isn't too sticky.
- add the flour and salt into the bowl with the mashed cauliflower and mix with a fork at first, then using your hands to fold and squeeze everything together into a dough.
- dust a work surface with flour, then separate the dough into 8 equal pieces, about 2 1/2 ounces each.
- one at a time, roll each ball into a 1/2 inch thick rope 10 inches long and set aside.
- continue until all the dough is used up.
- next, cut each rope into 13 equal sized gnocchi like pieces, slightly nudging the pieces apart so they're not touching.
- you should get about 108 pieces total.
- if at any point the dough becomes too sticky to work with, add flour to your hands.
- in two batches, liberally mist a large a skillet with nonstick oil spray and warm over medium heat.
- place half of the gnocchi on the hot skillet if the pieces stick together just slice them apart in the skillet using the spatula.
- do not overcrowd the pan you'll need to cook the gnocchi in two batches.
- let the gnocchi sit in the hot pan undisturbed for 2 minutes, then gently flip using a spoon or tongs, being careful not to squish them.
- sprinkle salt over the tops and continue to cook for another 2 to 4 minutes or until desired doneness.
- set aside and repeat with remaining gnocchi, then add everything back to the skillet and pour the marinara over everything, give a stir and serve topped with optional grated cheese.
- .

