Heat oven to 425F

Steam cauliflower for five minutes or so until soft. Ring water out of the cauliflower by squeezing in a nut bag or putting it into a dishtowel and ringing it out. The leftover cauli is about 1.5 cups

In a food processor blend ingredients for gnocchi until super smooth

Seperate dough into 4 parts and roll out into 3/4" diameter tubes on a marble slap or a services primed with some extra flour. Cut the tubes into 1" pieces

Boil a large pot full of water. Drop the gnocchi in. Once they rise to the surface, remove

Lay the gnocchi on a baking sheet lined in parchment paper. Drizzle with olive oil

Bake the gnocchi at 425F for 20 minutes (lay them out evenly on the sheet). They'll be lightly golden

Prepare the sauce in a saucepan by stirring together all ingredients except for the spinach. Whisk the ingredients evenly (watch carefully for clumpy tapioca flower). You can use a hang whisk or a frother if you have it. 

Cook the sauce until it begins to thicken (this happens fast!) If you overcook it, it gets supppper thick (too thick). Stir continuously to avoid clumping. Remove from heat. Add the spinach and fold it into the sauce until it wilts. 

Add the gnocchi to the sauce and serve hot!