Place the cauliflower and garlic in a blender or food processor and blend until smooth. Add a little water, if needed, to make a smooth paste. Add the salt and flour - 1/4 cup at a time - and continue to process until a soft dough is formed. Add a little more water, if needed.
Turn out on a floured surface and knead briefly until dough is smooth and soft. Cut dough into four pieces. Take one and cover the remaining three with a damp tea towel.
Roll dough out into a rope approximately 3 cm, then cut into 3cm pieces. Press each piece down with a fork, then set aside and repeat with remaining dough.
When ready to use, place the olive oil or coconut oil in a non stick pan or pot, and fry the gnocchi until lightly browned on both sides.
For the ragout, place the olive or coconut oil in a non-stick pot over a medium-high heat. Add the onion, garlic, mushrooms and courgettes and fry until starting to colour and soften. Add the tomatoes, vegetable stock and sugar, reduce to a medium heat and allow to gently simmer for 15 minutes - until the vegetables are tender. Season to taste.
Serve the ragout with the warm cauliflower gnocchi on top, scattered with basil leaves.
Recipe reprinted with permission of A Gorgeous Life. To see more recipes, click here.