Two-tone cauliflower gnocchi

Ingredients

• 300 g cauliflower
• 150 g oat flour
• paprika
• turmeric
• black pepper

Method

1. Make the dough:
   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.
2. Cook the gnocchi:
   1. Compact the dough well.
   2. Dust a large cutting board with oat flour.
   3. Roll the dough into logs and cut into small pieces (about 1–2 cm).
   4. Bring a pot of salted water to a boil and drop in the gnocchi.
   5. Cook for 1 minute.
   6. Drain and quickly toss in a pan, seasoning half with turmeric and half with smoked paprika.