1. Cook the cauliflower by steaming in the microwave for 3 or 4 minutes or on the stovetop. To steam, place cauliflower and 1/4 cup water in a large saucepan. Bring to a boil then reduce the heat to medium and cover.
2. Cook for 7 to 9 minutes or until cauliflower is tender, stir occasionally. Drain REALLY well after cooking by letting the cauliflower sit in a strainer for a few minutes.
3. Remove excess water (about 3/4 cup liquid) by squeezing cauliflower with a cheesecloth or a thin towel. Set as to cool for a few minutes. 
4. Place the cauliflower in a blender or food processor. Blend until riced then add salt and oil. Blend again until a cauliflower puree/mash is formed. Set aside.
5. Combine flour, potato starch, and optional garlic powder in a large bowl. Add to the mashed cauliflower in the food processor. Blend ingredients until combined. Don’t overmix.
6. Transfer the batter to a large mixing bowl and gently knead to shape into a soft dough ball. Place the dough ball in the fridge for 15-20 minutes to harden. 
7. Divide the dough into 4 even sections. With well floured hands, roll dough on a floured surface creating a gnocchi log about 6-inches long. Once rolled, use a knife or bench scraper to cut the log into ¾-1 inch pieces. These are your basic gnocchi pillows!
8. Make ridges in the dough by rolling the dough down the edge of the fork to make the signature gnocchi lines. Bake by using one of the three methods below.
9. After baking, air frying, or boiling, place the cauliflower gnocchi in a deep skillet with a choice of sauce and simmer for 5 minutes. Serve with grated parmesan cheese.

Cooking Methods for Gnocchi

OVEN BAKE – Preheat the oven to 400F (200°C). Spread uncooked gnocchi onto a greased or parchment-lined baking sheet, drizzle lightly with olive oil and sprinkle with salt. Bake for about 20-25 minutes, or until golden and slightly crisp on the outside. Flip the pieces halfway through cooking or shake the pan to ensure even browning.

AIR FRYER – Spray the air fryer with cooking oil and place gnocchi on the grate-lined bottom.  Preheat the air fryer to 400F degrees and air fry for about 8 to 10 minutes. Flip the gnocchi halfway and spray with cooking spray to get a little more crispy. 

BOILING – Boil 6 cups of salted water (add 1/2 teaspoon salt to water). Working in small batches, place the gnocchi in the boiling water and cook until they float to the top of the water, about 2 to 3 minutes. Using a slotted spoon, gently scoop out the gnocchi and place on a sheet pan or in a skillet to brown. Once boiled, the gnocchi can immediately be tossed in a sauce, soup, or cooked in a casserole, etc. 

Tip – After boiling, pan-fry the gnocchi in a little olive oil or butter for a crispy, golden exterior while keeping the inside soft. This also helps prevent them from sticking together.