Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper (or wax paper).

Fill a pot 1 inch deep with water and bring to a boil. Place the cauliflower in a steamer basket and steam covered for 6-8 minutes, until fork tender.

Dry the cauliflower as best as possible with paper towels, and place in a food processor. Pulse until it is the consistency of fine cauliflower rice.

Transfer to a bowl and add the almond flour and sea salt (if using). Mix until combined.

In a separate bowl, microwave the mozzarella cheese for 1-2 minutes, until just melted. Pour into the cauliflower mixture and stir well, until smooth and fully mixed together. You may need to use your hands to help get it mixed thoroughly. (The dough will be a bit sticky, that is how it is supposed to be. If it’s extremely sticky, though, refrigerate for 15-20 minutes to firm up.)

Using a spoon, scoop out 15-gram amounts (1 tbsp) of the mixture and roll into an oval shape. Place all of the gnocchi on the lined baking sheet and freeze for 10 minutes before baking to reduce spreading.

Bake for 15-20 minutes to firm up a bit. You want them to still be pretty tender, not dry, and at this point the top won’t be golden brown yet.

In a large skillet, heat the olive oil over medium heat. Gently transfer the gnocchi, placing top side down in the skillet in a single layer. (Cook in batches as needed to avoid crowding the pan.) Sauté for 1 minute, until crispy and golden brown. It does not take long, so keep a close eye on them. Optionally, you can flip over and crisp up a bit more on the other side, but the bottoms are usually already golden brown from baking in the oven.