1. Bring a large pot of salted water to a boil. Once boiling, add the cauliflower to the water and cook for 5-6 minutes, then drain it and allow it to cool. Once it’s no longer hot to the touch and there is no more steam coming from it, use a clean dishtowel or cheesecloth to drain the water out of the cauliflower. Be sure to get as much water squeezed out as you can!
2. Add the crumbled cauliflower to a food processor and pulse a few times, until finely minced. Then add the flour and salt and pulse until everything is combined together and forms a bit of a dough “ball”. Use a spatula to scrape down the sides as you go. Touch the dough with your finger; it should be sticky but you shouldn’t be left with any goop on your finger. If it’s really sticky, add another tablespoon or two of flour and pulse again.
3. Divide the dough into 4 equal portions and then roll each portion between your fingers, using floured hands, to form a “rope”. Roll it back and forth on a floured surface until you have a rope that is about 1″ thickness. Using a sharp paring knife, slice each rope into 1″ pieces. Use a gnocchi board or a fork to create the classic gnocchi lines (if desired)!
4. Cooking the gnocchi. To cook the gnocchi using my bacon method: cook 4 slices of bacon until crispy. Remove the bacon and grease, leaving 1 tablespoon of grease behind. Add half the gnocchi to the pan, and sauté for 2-3 minutes, flipping once. Add a splash of water the pan and place the lid on top, creating steam inside the pan to finish cooking the inside of the gnocchi. Remove the gnocchi with a slotted spoon to a plate, then repeat with the remaining half. Serve the gnocchi with the cooked bacon and some shaved parmesan, or with your favorite pasta sauce!
5. To cook without bacon: follow the same instructions as above, but heat 1 tbsp of olive oil in the pan instead of using bacon grease. See notes below for other cooking options.
6. To cook the gnocchi using boiling water, place it in a pot of boiling water until it floats to the top (4-5 minutes), or roast it in the oven on a baking sheet at 400 F for 15 minutes. You can also cook it via air fryer at 390 F for 4-5 minutes.

Leftover or uncooked gnocchi can be stored in an airtight container and kept in the fridge for 3-4 days. See post above for instructions on freezing uncooked gnocchi.