First, add everything for the pesto in a blender and blend until smooth. Add more water if needed.

Steam cauliflower in a steamer basket in a pot with 1” water until fork tender.

Remove hot cauliflower from the steamer basket directly into a blender or food processor. Blend until you get a mash and pour into a bowl. Add salt and cassava flour ½ cup at a time. Mix well until you get a ball that is moist and holds together but does not stick to your hands.

Grab a 5 qt. pot and fill it with water. Boil it in preparation for your gnocchis!

Split your dough ball into quarters. Begin to roll out your dough on a lightly floured clean surface into a snake-like shape about the circumference of a nickel. Cut the gnocchis 1” apart from each other and place your raw gnocchi on a plate while you make the rest. Lightly dusting the plate with cassava flour can help with sticking. Repeat with the rest of the dough.

Add your gnocchi pillows into the boiling water and boil just until they float, about 1 minute. Take them out of the water with a slotted spoon.

Eat them fresh out of the water or finish them by sautéing in olive oil for 2-3 minutes over medium-high heat. Serve with the pesto and top with hemp seeds, chili flakes, or truffle oil!