For the sun-dried tomato pesto: Combine the sun-dried tomatoes, almonds, garlic, rosemary, 1/2 teaspoon salt and some pepper in a food processor. Add the oil gradually until smooth.
For the cauliflower "gnocchi": Put the cauliflower rice in a large microwave-safe bowl and microwave until tender, 2 to 3 minutes.
Mix the steamed cauliflower with the spinach, cassava flour, nutritional yeast, garlic powder, oregano and salt. Knead the dough until smooth; depending on how much moisture was in the cauliflower rice it may need more cassava flour to form a dough that is not sticky on the hands.
Form the gnocchi by either rolling 2 teaspoon pieces of dough with your hands OR rolling the whole dough into a long snake and cutting 2-inch pieces off. Use cassava flour if it starts to stick.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Fry the gnocchi in batches until golden brown, about 2 minutes per side; do not overcrowd the pan.
Divide the pesto between two pasta bowls and add the gnocchi on top.