3 cup riced cauliflower \t 1 cup shredded mozzarella (or dairy free cheese) \t 2 egg yolks \t 1 cup grated Parmesan or nutritional yeast \t 1/3 cup almond flour \t Kosher salt Directions: \t Microwave riced cauliflower for 3 minutes to steam. Let cool slightly, then squeeze out as much excess moisture as possible using a clean kitchen towel. (This is important!) \t Transfer cauliflower to a large bowl. \t Melt mozzarella in the microwave for 1 minute. \t Stir egg yolks, Parmesan, and almond flour into riced cauliflower, then season with salt. Stir in melted mozzarella. \t Divide dough into 4 balls and refrigerate until firm, about 10 minutes. Roll out each ball into long logs and slice into gnocchi. Gently press a fork on top of each gnocchi to create grooves. Refrigerate until ready to cook. In a large pot of boiling salted water, cook gnocchi 1 minute. Drain immediately. \t Serve with marinara sauce and garnish with more Parmesan and parsley. SHOWN WITH SAUTEED KALE. Serves 6 NOTES: You can use regular flour but avoid using gluten-free all-purpose flour. They did not turn out as well.