In a food processor or blender combine the spinach, basil, garlic, olive oil and sea salt and blend until smooth, set aside.

In a large pan bring water to a boil and place the cauliflower florets in the water, cook until the cauliflower is tender about 15 minutes. While the cauliflower is cooking preheat the oven to 350ºF.

Drain the cauliflower and place it in the food processor and blend until it forms a smooth paste. While it is blending periodically stop and scrape the sides down.

Once the cauliflower is smooth remove it from the food processor and place it in a towel or cheesecloth to press the remaining water out.

Place the pressed cauliflower in a small bowl and add in the pancake packets, garlic powder, salt, pepper and 1 egg, then combine. Mix until everything is well combined.

Once the mixture creates a smooth paste, spoon it into a Ziploc bag, cut a corner off the bag and pipe out 1inch long “gnocchi”. They should be about ½ inch in diameter. Bake the gnocchi for 15 minutes.

Remove the gnocchi from the oven and toss them in the pesto, heating if needed.