Stir in egg yolks, parmesan, and almond flour into the cauliflower. Season with salt. Stir in the melted mozzarella (you may need to use your hands to mix well).
Divide dough into 4 balls and refigerate until firm, about 10 minutes. Roll out each ball into long logs and slice into gnocchi. Gently press a fork on top of each gnocchi to create grooves.
Gorgonzola Pear Sauce
Bring a large saucepan of water to a boil. In a large frying pan, melt the butter over a medium heat, add the thyme leaves and pear chunks and stir-fry for about 30 seconds. Stir in the gorgonzola, add the milk and nutmeg, and stir well until the cheese melts. Turn the heat down to low.
When the water in the saucepan is boiling, drop in the gnocchi and cook for 1–2 minutes or so, until the gnocchi float to the top. At this point, use a slotted spoon to transfer the gnocchi into the creamy sauce and mix well to combine.
Add a little kosher salt to taste, remove from the heat, and serve immediately with a little extra grated nutmeg.
If you don't have cauliflower on hand, you can use this recipe for any store bought gnocchi, or check if we have cauliflower in stock here.