Super-Easy 3-Ingredient Cauli Rice Gnocchi

Method

1. 1 MAKING THE GNOCCHI DOUGH
2. 2 In a large bowl, combine the Salt and Flour together. Then add the Cauli Rice into the bowl
3. 3 Flour your hands before working (and squeezing!) the Cauli Rice into the flour until it’s fully combined and the Cauli grains are no longer visible or separate.
4. 4 The dough should not be 'sticky' so - if it is - add a little more flour and mix until it's dry but still holding together.
5. 5 Once you're happy, dust your kitchen worktop with a little more flour and roll the dough into a log - about 1/2 an inch thick.
6. 6 Cut that roll into 1-inch (gnocchi-sized) pillows. Then put these aside, on a dry plate.
7. 7 The gnocchi can be stored in the fridge for 3 days, frozen, or cooked right away.
8. 8 COOKING THE GNOCCHI
9. 9 Heat a large nob of Butter in a skillet and cook finely chopped Garlic, Fresh Rosemary, a few chopped Spinach leaves, a little Salt and plenty of cracked Pepper.
10. 10 Once the Spinach has wilted, add a little Olive Oil (sorry, additional oil is neccesary to prevent the Gnocchi from sticking even though there is already butter!). Saute until the Gnocchi are golden and crispy on the outside.
11. 11 Toss with a handful of Parmigiano.
12. 12 Serve immediately and ENJOY!