Cauliflower Gnocchi

Preheat oven to 425°F. Line a 15x10x1-inch baking pan with greased foil. In a large saucepan bring lightly salted water to boiling. Add cauliflower. Return to boiling; reduce heat. Cover and cook for 8 minutes or until tender. Remove cauliflower from saucepan with a slotted spoon. Transfer to a large bowl to cool slightly. Add potatoes to saucepan. Return to boiling; reduce heat. Cover and cook for 16 minutes or until fork tender. Drain and transfer potatoes to the prepared baking pan. Bake 10 minutes or until completely dry. Cool slightly.

Mash cauliflower with a potato masher. Transfer to a clean kitchen towel and squeeze out as much liquid as possible. Return to the bowl. Add potatoes and mash until smooth. Add flour, cheese, egg, salt, and pepper. Stir until combined.

Transfer mixture to a large resealable plastic bag. Snip the corner of the bag and pipe the cauliflower mixture onto a cutting board into 1-inch wide ropes and cut the ropes crosswise into 1-inch pieces. With lightly floured hands, roll portions gently into balls and press an indent in one side with your thumb.

In an extra-large skillet heat olive oil and butter over medium heat. Add half of the gnocchi to the skillet. Cook 2 to 3 minutes on each side or until golden brown and cooked through. Repeat with remaining gnocchi. Sprinkle with herbs and additional cheese, if desired. Serve with pasta sauce or pesto.