One-Pan Crispy Cauliflower Gnocchi with asparagus, Parmesan, brown butter & fresh lemon zest!

Bring a stockpot with water to a boil, throw in florets & cook for ~7 mins until tender. Place florets over a sieve to drain & then over a cheese cloth and squeeze out ALL the excess moisture- do not skip this step. Place into your food processor and pulse until crumbly, as if you’re making cauliflower rice. Add flour, sea salt & garlic powder. Very soon, a sticky dough will start to form. Scrape down the sides to collect all the residue then place dough over a lightly floured surface. Divide into 4-5 sections & roll them into a log, then cut into gnocchi pieces. The shape will resemble little square pillows. You can further shape into oval tots & make a mark with your fork if you feel fancy. I like to chill the dough in the fridge for 1 hour before I add them to the skillet- this helps them hold up better.

Bring a nonstick skillet to medium heat & add olive oil. Add asparagus & stir, season with sea salt + sumac, sauté for ~3 mins until it starts to soften. Add cauliflower gnocchi & combine. Add brown butter, fresh lemon zest & parm. Top with more Parmesan & fresh basil & serve!