It’s accidentally #homemadegnocchi week at Rookie Chef. This take is an even lighter version of the traditional potato pillowy dumplings. Made with cauliflower and bobsredmill 1-to-1 gluten free flour, we rolled out, then boiled and lightly seared to give the gnocchi an extra bite. The homemade sauce consists of plain tomato sauce blended with a jar of roasted red peppers, garlic, Parmesan and basil. Both were tossed with fresh spinach, mushrooms and spicy turkey sausage. This dish was made was A LOT of TLC.