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    Traditionally, gnocchi a tiny, pillow-shaped dumpling pasta that's light and airy is made from flour, potatoes and eggs.

    First things first: where to find it. It's in the frozen aisle at Trader Joe's and it costs .69 for a 12-ounce bag (that's 2.5 servings at 1 cup each).

    So what's in it? Cauliflower is the main ingredient, followed by cassava flour (a gluten-free flour made from the root vegetable), potato starch, extra virgin olive oil and sea salt.

    A 1-cup serving clocks in at 140 calories and 3 grams of fat. Traditionally, since some recipes call for cheese, a serving of gnocchi can run between 150 to 370 calories, with anywhere from 1 to 11 grams of fat.

    Trader Joe's cooking instructions recommend sauteing this gnocchi in a pan, though there are also directions for boiling and microwaving it, as well. You don't have to wait for this pasta to defrost, which is a big plus (you just pop the frozen dumplings in a pan), and add some butter or oil. It takes less than 10 minutes, too. One note here, though: Turn your stove's vent on, or else your whole house will smell like cauliflower.

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    This behavior is made possible by varying gravity sensors that many organisms carry inside their bodies. A calcium carbonate crystal deep inside your ear brushes against hairs when you move, signaling up from down to your brain. In some plants, balls of starch slide around inside special gravity sensing cells like beads in a maraca, telling a plant or tree to reorient if it tilts sideways.

    Many fungi with parts that pop out of the ground are thought to also have gravity sensors. Because fungi only send out spore-filled fruiting bodies when nutrients are low, ensuring they point to the sky is critical to survival so spores can disperse.

    But most fungal gravity sensors are mysteries except the crystal matrix of Phycomyces blakesleeanus. These dense bodies fall through the cytoplasm of spore-containing cells, signaling them to keep reaching toward the sky as they grow.

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