1

Bring large pot of water to boil over high heat. Add cauliflower and cook for 5-7 minutes until fork tender. Drain.

2

Add raw cashews to a bowl and cover with boiling water to soak.

3

Allow cauliflower to cool for 10 minutes. Wrap cauliflower in a tea towel and squeeze as much excess water out of cauliflower as possible.

4

Add cauliflower to a food processor and pulse until the cauliflower is in small crumbles. Add flour and salt and pulse until a soft, sticky dough forms.

5

Add cauliflower dough to a floured work surface. Cut into 4 equal sections. Roll each section into a thin rope and cut each rope into bite-size gnocchi pieces.

6

Split gnocchi into two equal batches. Heat a large non-stick skillet over medium heat. Add a tablespoon of oil and first batch of gnocchi and cook until browned, approximately 5 minutes, turning halfway. Repeat with the second batch of gnocchi. Add a slash of water at the end of cooking to finish cooking the gnocchi throughout.

7

Drain cashews and add cashews with water to a blender and blend until smooth to create a cashew cream. Add marinara and stir until combined.

8

Add your sauce to the pan with the gnocchi. Toss to combine. Serve immediately and enjoy!

9

Substitutions: Substitute gluten-free flour 1:1 for whole wheat flour if gluten free. Swap blush sauce for marinara or pesto sauce instead. Swap all-purpose flour for whole wheat flour if you prefer!