Heat oven to 425F.
Steam cauliflower for about five minutes until soft. Ring water out of cauliflower.
In a food processor blend ingredients for gnocchi until smooth.
Separate dough into four equal parts and roll out into 3/4" diameter tubes on a surface dusted lightly with cassava flour.
Cut the tubes of dough into 1" pieces.
Bring a large pot of water to a boil and drop gnocchi in. Once they have risen to the surface, remove, and drizzle lightly with olive oil.
Place gnocchi on a baking tray lined with parchment paper and lightly drizzled with olive oil.
Bake for 20 minutes, then turn gnocchi over and bake for another 20 minutes until golden.
Pour sauce over gnocci and add in spinach. Mix together to cook spinach.