Gluten-Free Gnocchi with Roasted Vegetables

Instructions

1. Preheat oven to 425°F. Place cauliflower in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 5 minutes or until tender. Drain well. In a food processor combine cauliflower, the ½ cup parsley, the mushroom powder, salt, and cayenne. Process until smooth.
2. In a bowl stir together cauliflower puree and cassava flour. Gently knead mixture in bowl to a soft dough. Divide dough in quarters. On a work surface dusted with additional cassava flour, roll a dough portion with your hands into a ½-inch-thick rope. Cut rope into 1-inch pieces. Repeat with remaining dough. Roll each piece into a ball. Dimple one side with your thumb. Place on a waxed- paper-lined baking sheet.
3. Line a large rimmed baking sheet with foil. Spread Brussels sprouts, mushrooms, and squash in baking sheet. Drizzle with 2 tablespoons of the vinegar. Sprinkle with salt and black pepper. Roast 35 minutes or until vegetables are crisp-tender, stirring once.
4. Bring a large pot of water to boiling. Drop gnocchi in, one-fourth at a time. When gnocchi float to the surface after about 1½ minutes, use a slotted spoon to transfer to a bowl; cover to keep warm. Repeat with remaining gnocchi.
5. Meanwhile, for balsamic cream, in a small food processor combine drained almonds, the remaining 1 tablespoon vinegar, and the lemon juice. Cover and blend until smooth, gradually adding 5 to 6 tablespoons water until drizzling consistency.
6. Toss gnocchi with roasted vegetables. Top with fresh herbs and drizzle with balsamic cream.