Note: To freeze place gnocchi on baking sheet in single layer. Freeze for 1 hour and then transfer to freezer safe zip lock bag. You can cook straight for freezer no defrosting needed.
Preheat oven to 400 degree. Wash and chop cauliflower into big chucks. Cook in oven for 20 minutes.
In food processor (or blender) add cooked cauliflower and blend until smooth. It should look smooth and like the consistency of mashed potatoes.
Bring a pot of water to a boil.
In a large bowl add 1/2 cup of gluten-free flour and cauliflower mix. Sprinkle extra flour on the surface were you will be rolling the gnocchi. Place half of mixture on the surface. It will be sticky at first, flatten out mixture and add vegan egg, 1 teaspoon of salt. Add another 1/2 cup of flour and mix.
Keep mixing and kneading with you hands. Depending on the size of the cauliflower you may need to add more flour if dough is still sticky, add up to another 1/2 cup of gluten-free flour.
Once the dough is no longer sticky, roll into long strips and cut into small pieces. Keep flour handy in case dough starts to stick. Add gnocchi to boiling water for 3 to 5 minutes until they rise to the top.
Add 1 teaspoon of olive oil into pan. Saute for 10 to 15 minutes on medium heat until crispy. Season with salt, pepper and garlic powder.
Mix with a sauce like Pesto, Mariana or Alfredo and enjoy