If using fresh cauliflower, bring a pot of water to boil. Add cauliflower, cook for 5-8 minutes until tender. Drain. If not using fresh cauliflower, move to step 2.

Lay cauliflower on a clean towel and allow to cool for 5-10 minutes. Squeeze ALL water out.

Place cauliflower in a food processor. Pulse until it is pureed (like mashed potatoes) using aquafaba to blend smooth. Add Nutritional Yeast, flour, and salt. Pulse until a soft, sticky dough forms adding a bit more flour as needed.

You can replace step 3 by pureeing the cauliflower in a high-speed blender using aquafaba to blend until smooth. Place flour on a work surface. Make a well in the flour, add cauliflower to the well, sprinkle on Nutritional Yeast and salt. Work in the flour with your hands and a scarper until the dough is formed.

Rest the dough for 10 minutes covered with plastic wrap on a floured work surface. Cut into sections. Roll each section into a rope. Cut each rope into little gnocchi pieces (about 1-inch pieces).

Boil water in a medium size pot. Working in batches, add the gnocchi. When it floats to the top, cook for another 1-2 minutes. Move to a serving bowl. When all are cooked top with sauce. Thin the sauce out with some gnocchi water. Top with grinds of pepper and chopped parsley.