Cut Cauliflower (1 head) into florets.
Fill a large frying pan 1/4-inch full of water and heat on medium-high. Once it reaches a boil, add salt and then add in the Cauliflower florets. Cover the pan and steam for about 5 minutes until they are tender. Drain the Cauliflower and let cool for 3-5 minutes. Once cool, use a cheesecloth to squeeze out as much excess water as possible.
In a food processor pulse the Cauliflower until smooth. Add Salt (1/2 teaspoon) and Olive Oil (2 tablespoon) and pulse for 5 more seconds. Slowly sprinkle All-Purpose Flour (3/4 cup) and Potato Starch (1/8 cup) into to the food processor until a dough forms.
Preheat oven to 400 degrees F (205 degrees C).
Transfer dough to a generously floured surface and divide into 4 equal pieces. Roll dough, one piece at a time, into a 3/4-inch thick snake. Using a knife, cut the dough into 1/2-inch to 3/4-inch gnocchi.
Line a large baking sheet with parchment paper. Cook for 10 minutes on one side, and then flip and cook for another 10-15 minutes.
While the gnocchi are cooking, prepare your sauce. In a small saucepan over medium-high heat melt Butter (3 tablespoon). Cook until Butter turns brown and starts to smell nutty and fragrant.
Once browned, pick the leaves off of the Fresh Thyme (4 sprig), combine with the butter and continue to cook for another 30 seconds. Remove from heat and set aside.
Mix the gnocchi with sauce.
Serve with Ground Black Pepper (to taste) and Parmesan Cheese (to taste). Use extra thyme to garnish your plate.