Cauliflower Gnocchi

Ingredients

• 2 large russet potatoes (about 1 1/2 pounds)
• 1/2 cup gluten-free all-purpose flour, plus more for dusting
• 1 medium head cauliflower, chopped into florets (about 1 pound)
• 1/4 cup grated Parmesan
• 1 large egg yolk
• Kosher salt and freshly ground black pepper
• 5 tablespoons unsalted butter, diced
• 2 tablespoons drained capers
• 1/4 cup fresh parsley, chopped
• Salad, for serving

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