HOMEMADE CAULIFLOWER GNOCCHI W / LEMON PEPPER SAUCE

1. Steam or boil cauliflower until cooked and very soft (8-12 minutes for steaming). Transfer cooked cauliflower to a kitchen towel and let it cool for 5-7 minutes. Meanwhile, make the sauce.
2. In a pan, sauté 1 cup frozen peas in 1 tbsp olive oil. Season with salt and pepper, then transfer the peas to a bowl. To the same pan, add vegan butter, lemon zest, lemon juice, and plant milk. Mix to combine, then add nutritional yeast. Mix again and keep on low heat until thickened. Add ground pepper and salt and keep on the lowest heat.
3. For the cauliflower gnocchi: With the cauliflower still in the kitchen towel, wrap it up and carefully squeeze out excess liquid over the sink for about 30 seconds until most liquid is out. Transfer the mashed cauliflower to a bowl, then add a pinch of salt and 3/4 cup flour. Mix to combine.
4. Place the dough on a floured work surface. Cut into 3 sections. Roll each section into a rope. Cut each rope into small gnocchi pieces, then make marks with a fork.
5. Bring a pot of water to a boil, add a big pinch of salt, then add in the gnocchi and cook for 3-5 minutes or until they float to the top. Transfer cooked gnocchi straight to the sauce, along with the sautéed peas and a couple handfuls of arugula. Mix to combine. (If needed, add a few spoonfuls of hot water from the gnocchi pot to loosen the sauce).
6. Serve with an extra crack of pepper and a drizzle of extra virgin olive oil.