Simple Cassava Gnocchi

Shape the Gnocchi:

Divide dough into portions and roll into ropes about 1/2 inch thick.

Cut into bite-sized pieces (1 inch).

Optional: Roll over the back of a fork to make ridges.

Cook the Gnocchi:

Bring a pot of salted water to a boil.

Drop in the gnocchi (in batches). They’re done when they float (1–3 minutes).

Remove with a slotted spoon.

Serve:

Toss with your favorite sauce: pesto, butter and sage, tomato, or a creamy coconut sauce for a dairy-free option.

🍽️ Tips:
Cassava is starchy and can be sticky. Don’t overwork it or it gets gummy.

You can freeze uncooked gnocchi on a tray, then store in a bag for later.