Cassava Gnocchi (paleo, AIP, vegan)
Recipe type: Paleo, Autoimmune Protocol, Vegan
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
These pillowy chewy delight bundles, otherwise known as gnocchi, are tasty, fun, and relatively quick to make - feel free to jazz up with additional protein/veggies, or keep simple with your basic olive oil, sea salt, herbs, and 'cheese' of choice. This serves two not very hungry people or one legit hungry person, so feel free to double or even triple the recipe.
  • ¾ c cooked/boiled whole cassava (~1 large tuber; I used frozen, pre-peeled and boiled it for ~20 minutes until soft - if you use fresh make sure to remove the outer peel and tough inner fibers after boiling)
  • ½ c Otto's cassava flour
  • ¾ tsp sea salt
  • 1.5 tb olive oil
  • Salted water for boiling and oil for cooking
  • More olive oil, sea salt, rosemary or parsley, and cauliflower cheese to finish
  1. Bring pot of salted water to boil.
  2. Blend cooked cassava with a food processor/immersion blender, then add flour, salt, and oil and mix well until workable dough forms.
  3. Roll out and cut into gnocchi shapes (see pics below; indent with fork if desired).
  4. Boil gnocchi in two batches in boiling water. Gnocchi are done when they float to the top, which should take a couple minutes. Scoop out and drain in collander.
  5. Brown boiled gnocchi in oil in non-stick sauté pan to desired color (~5-10 minutes, I did half the batch and tossed the other half in oil, but I think the toasted ones were more satisfying).
  6. Plate and finish with olive oil, sea salt, herbs (rosemary), and grated cauliflower cheese.
Recipe by Flash Fiction Kitchen at