1 head of cauliflower, chopped, leaves removed OR 30-34 oz frozen florets
While cauliflower is boiling, make the sauce. Combine all ingredients in a small food processor and blend until smooth. Set aside.
1/2 cup extra virgin olive oil, 1/4 cup lemon juice, 1 cup loosely packed basil, 4 garlic cloves, 1/2 cup diced avocado, 1/2 tsp sea salt
Preheat the oven to 425 degrees. Prepare a baking sheet lined with parchment paper.
Remove the cauliflower from the water with a slotted spoon (but reserve the hot water to cook the gnocchi in to save some time- or if you prefer, you can start a fresh pot of water later). Rinse the cauliflower with cool water. Once it's cool enough to touch, put the cauliflower in a clean towel and squeeze out as much water as possible. You will probably need to do this in 2-3 batches.
1 head of cauliflower, chopped, leaves removed OR 30-34 oz frozen florets
Once the water is squeezed out, place the cauliflower in a food processor (if using the same food processor container as the sauce, make sure it's clean).
1 head of cauliflower, chopped, leaves removed OR 30-34 oz frozen florets
Add 1 1/4 cup cassava flour (to start) and salt. Blend until smooth. If the dough is sticky add an additional tablespoon of cassava flour at a time until it's easy to handle.
1 head of cauliflower, chopped, leaves removed OR 30-34 oz frozen florets, 1/2 tsp sea salt, 1 1/2 cup cassava flour
Place the dough on a cutting board and divide into 8 equal pieces. Roll each piece into a thin "rope' about 1/2 in thick and 12 inches long. Cut each rope into little pieces about 1/2 in wide. They will be about the size of little marbles. I got roughly 18-20 pieces per rope.
Bring the pot water to a boil again (or start a new pot of water). Add all the gnocchi pieces to the boiling water. Watch them closely- they will rise to the surface after a few minutes. This means they're done. You can scoop them out with a slotted spoon and place them on the baking sheet.
Bake the gnocchi at 425 degrees for about 20 minutes.
Allow to cool for a few minutes, then toss the gnocchi with the sauce (you can eat the sauce warm or cool). Garnish with fresh basil.
Notes
*I say to start with 1 1/4 cup cassava flour because, when I used 30 oz of frozen cauliflower (supposedly 9 cups according to the packaging), I only needed 1 1/4 cups cassava flour (vs the 1 1/2 cups I needed for 9 cups of fresh cauliflower). Plus there will be some differences depending on how much water you're able to squeeze out. This will keep fresh in the fridge for about 3 days. It is of course best eaten fresh but does ok reheated as leftovers. The gnocchi dough can be frozen and used later. I think it's easiest to cut the gnocchi pieces out, then freeze them on a cookie sheet and store them in an airtight container once they're frozen. That way they don't stick together. When you're ready to cook it, just thaw it in the fridge, then cook it according to the recipe instructions.