Two-tone cauliflower gnocchi

Steps

1. Clean the cauliflower, separate into florets, and steam for 15 minutes.
2. Let cool slightly, then chop/blend into a purée.
3. Mix in the oat flour and a pinch of salt. Rest for 10 minutes.
4. Compact the dough well.
5. Dust a large cutting board with oat flour.
6. Roll the dough into logs and cut into small pieces (about 1-2 cm).
7. Bring a pot of salted water to a boil and drop in the gnocchi.
8. Cook for 1 minute.
9. Drain and quickly toss in a pan, seasoning half with turmeric and half with smoked paprika.