Ingredients 

4 Cups Fresh Cauliflower Or Unfrozen Riced Cauliflower
2/3 Cup Hazelnut Flour Or Cassava Flour
1/4  Cup Arrowroot Starch
2 Cups Whole30 Compliant Nut Milk
1 Clove Of Garlic, Crushed
1 Cup Sun-dried Tomatoes
1/2 Cup Pine Nuts
Fresh Sage
Salt + Pepper

Cauliflower Gnocchi Steps: 

Cut Cauliflower Into Florets.
Steam florets  On Stove Or In Microwave Till Tender, About 10 Mins.

Cool Cauliflower And Wrap In Cheesecloth Or Kitchen Towel.
Squeeze To Remove All Liquid, Repeat Until Cauliflower Is Dry. 

Add Cauliflower And  ½ Teaspoon Of Salt To Food Processor Blend Until Pureed.
Dust Countertop With Nut Flour, Combined Arrowroot Starch And Hazelnut Flour Together In Small Bowl With Pureed Cauliflower, Mix Well.  Transfer To Countertop, Knead Gently Until Dough Forms.
Divide Dough Into Fours, Roll Portions Into  2 1/2 Inch Logs. Cut Logs Into 3/4 Inch Inch Squares.
Repeat With Each Rope Of Dough. 
Toss In Remaining Flour And Cook. 

Heat Nonstick Pan Over Medium Heat And Add 1 To 2 Teaspoons Olive Oil.
Add The Gnocchi In A Single Layer Cook Until Golden Brown And Crisp, About 5 Minutes Per Side. 

Sauce Steps:

Add 1 Tbsp Of Ghee To Pan With ⅓ Cup Of Roasted Garlic
Saute On Low For 3 Minutes.
Add Pine Nuts and Sage Leaves, Toast for 3-4 minutes.
Add Sun Dried Tomatoes and 2 Cups nut milk,  Simmer On Low For 5 Minutes, Stirring Frequently.
Turn Heat To Low,  add 1 Tbsp Arrowroot Starch To Sauce, Mix Well Simmer For 3-4 Minutes. 
Season With Salt And Pepper.
Serve over gnocchi.