- 2 medium cauliflower heads
- 1 cup white whole wheat flour (or all purpose or gluten-free flour)
- 1 teaspoon kosher salt
- Olive oil spray
- Place the cauliflower in a large pot, cover with water, and bring to a boil.
- Reduce heat to low, cover, and simmer for about 22 minutes, until the cauliflower is very soft.
- Drain and set aside to cool.
- Once cooled, in batches put 1/3 to 1/2 of the cauliflower in a dish towel and squeeze out as much excess water as possible then place in a large bowl. Repeat with the remaining cauliflower until all of it is well drained and squeezed of all liquid so the dough isn’t too sticky.
- Add the flour and salt into the bowl with the mashed cauliflower and mix with a fork at first, then using your hands to fold and squeeze everything together into a dough.
- Dust a work surface with flour, then separate the dough into 8 equal pieces, about 2 1/2 ounces each. One at a time, roll each ball into a ½-inch-thick rope 10 inches long and set aside. Continue until all the dough is used up.
- Next, cut each rope into 12 equals sized (gnocchi-like) pieces, slightly nudging the pieces apart so they are not touching. You should get about 100-110 pieces total.
- If at any point the dough becomes too sticky to work with, add flour to your hands.
- In two batches, liberally mist a large a skillet with nonstick oil spray and warm over medium heat. Place half of the gnocchi on the hot skillet.
- Let the gnocchi sit in the hot pan undisturbed for 2 minutes, then gently flip using a spoon or tongs, being careful not to squish them.
- Sprinkle salt over the tops and continue to cook for another 2 to 4 minutes or until desired doneness.
- Set aside and repeat with remaining gnocchi.