Boil cauliflower florets for about 15 minutes, until very soft. Cool completely.
If using a potato masher: first, make sure you have a potato masher with holes. The wire ones will not work here. Place the cauliflower florets into a medium bowl and mash until smooth.If using a food processor: place the cauliflower into the food processor and pulse until smooth. It should take about 1 minute.
Bring a large pot of lightly salted water to a boil.
To the pureed cauliflower, add the eggs, flour, salt, and pepper. Start mixing it all together with your hands, until a dough forms.
Transfer the dough to a lightly floured surface and knead for 3-4 minutes, adding more flour if the dough feels too soft. Shape the dough into a ball, then cut it into 4 equal pieces.
Working 1 piece at a time, cut it in half again, then roll out a rope about 3/4 inch in diameter. Press it slightly with your hands, and slice each rope into ½-inch pieces.
Place the gnocchi into the boiling water. Stir gently. Once the gnocchi float to the surface, cook for 1 more minute.
Drizzle them with melted butter and serve. Or melt the butter in a large skillet. Add two springs of rosemary and cook for 30 seconds. Then, add the cooked gnocchi. Fry for about 5 minutes, until the gnocchi turn golden. You can also serve these gnocchi with your favorite sauce instead (read more in the “How to Serve Gnocchi” section).