Cauliflower Gnocchi
"We subbed in cauliflower for all-purpose flour to make a soft and fluffy gnocchi. Toss it in nutty brown butter-caper sauce for an indulgent gluten-free dinner...."
INGREDIENTS
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2 large russet potatoes (about 1 1/2 pounds)
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1/2 cup gluten-free all-purpose flour, plus more for dusting
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1 medium head cauliflower, chopped into florets (about 1 pound)
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1/4 cup grated Parmesan
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1 large egg yolk
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Kosher salt and freshly ground black pepper
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5 tablespoons unsalted butter, diced
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2 tablespoons drained capers
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1/4 cup fresh parsley, chopped
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Salad, for serving
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