Cauliflower Gnocchi

Ingredients:

• 1 lg head of cauliflower cut up (5 cups)
• 1 3/4 cups flour (any type)
• 3/4 tps salt
• 1 Tbsp olive oil

Directions:

1. Steam cauliflower until it is tender, about 10 minutes. Let it cool until you can handle it safely.
2. Line a large bowl with a clean dishtowel or multiply layers of cheesecloth. Add the steamed cauliflower to the cloth, pick it up and twist the top of the cloth closed with the cauliflower inside.
3. Squeeze or wring the bundle until all the liquid is removed.
4. Put the cauliflower into a blender or food processor and add the rest of the ingredients. Process in quick bursts until a dough is formed.
5. Place the dough on a floured surface and knead it into a ball.
6. Cut the ball into quarters. (The dough can then be wrapped with plastic wrap, put in an airtight container and kept in the fridge for no longer than one day.)
7. Take one of the quarters and roll it into a snake-like or tube shape about a half inch thick.
8. Cut this tube into individual, bite size pieces about half an inch. This will give a rectangular pillow shape.
9. If you want a fancier shape, you can take each piece and roll it down the back of a fork to give it a grooved look.
10. Put a pot of water on high and once it comes to a roiling boil, drop the gnocchi pieces in. After the water comes back to a boil, turn it down to med-high. The gnocchi is done when it floats to the top and stays there. Remove the pieces from the water with a slotted spoon.

Ways to Serve:

• A bit of butter and a sprinkle of freshly grated parmesan cheese and some coarse black pepper on the hot gnocchi. Fresh parsley to garnish.
• Garlic butter and fresh basil sauteed in frying pan, add hot gnocchi and stir.
• A little olive oil, sun-dried tomato pesto sauteed in frying pan, add hot gnocchi and stir. Fresh chopped basil to garnish.