Simple Cassava Gnocchi

🧂 Tips for the Best Cassava Gnocchi

• Work quickly while the cassava is still warm—it becomes harder to mash and shape as it cools.
• Don’t overwork the dough. Cassava is starchy and can become gluey if handled too much.
• Want extra flavor? Add grated cheese, chopped herbs, or garlic to the dough.
• Storage tip: You can freeze the shaped (uncooked) gnocchi on a tray, then store in a bag for quick weeknight meals.

🍝 Serving Suggestions

Cassava gnocchi pairs beautifully with all kinds of sauces:

• A light garlic and olive oil sauce with sautéed spinach or kale
• Fresh tomato and basil marinara
• Creamy mushroom sauce
• Brown butter and sage

Top with grated cheese (or nutritional yeast for dairy-free) and a pinch of cracked black pepper.

Final Thoughts

This simple cassava gnocchi recipe is a fantastic way to explore gluten-free cooking without sacrificing taste or texture. With just a few ingredients and a bit of patience, you’ll have a batch of tender, satisfying gnocchi ready to soak up your favorite sauce.

Whether you’re feeding a crowd, meal prepping, or just trying something new, cassava gnocchi is a naturally delicious twist on a classic.

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