Cauliflower gnocchi with lemon caper sauce

Divide the dough into 8 equal pieces on a lightly floured surface. Cover with a clean towel until you use it. Roll each piece of dough into a 3/4 inch thick rope. Cut the ropes into 1-inch pieces and transfer them to 2 large baking sheets covered with cooking spray. Lightly coat the gnocchi heads with oil. Bake in preheated oven for 10 to 12 minutes until they are golden brown and cooked to the ground. Transfer in 4 bowls.