About 1.5 cups of mashed cassava

1 cup cassava flour and 2 tsp salt

 

 

 

Mix together and add enough vegetable stock to make a dough — it rolled out very nicely, cut into nuggets and smooshed with a fork.

The gnocci was boiled for about three minutes in salted water then fried in olive oil to crisp up. They were really gelatinous after boiling. I think it would have been better to sit and dry before frying.