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1
Note: to make the cauliflower puree, take whatever leftover cooked cauliflower you may have (steamed or roasted) and blend it in the food processor until it becomes a puree. If you have a blender or food processor on steroids, however, be careful not to go too far and turn the puree into cream.
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2
Place the puree, cheese, flour, nutmeg, and egg in a mixing bowl and stir with a wooden spoon until well combined.
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3
Transfer the mixture to a piping bag without a tip and place it in the fridge to chill. Meanwhile, bring a large pot of well-salted water to a rolling boil.
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4
Once the water is boiling, take out the filled piping bag and hold it over the pot with your left hand. With your right hand holding a pair of scissors, apply steadily increasing pressure to the bag, and snip the piped dough as it comes out into bite-sized pieces, about 2-cm in length. Be careful of some occasional splashing as the gnocchi plops into the water.
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5
Once you have used up all the dough, wait until they all float up to the surface, about 2 minutes, then drain and toss with a warmed pan of your favourite sauce. Here I had a simple marinara which I finished by stirring through a dollop of mascarpone.
