Preheat your oven to 400° F and line a baking sheet with parchment paper.
Cube potatoes and add to the baking sheet. Toss with olive oil or avocado oil, then bake for 25 minutes.
Once cooked and cooled slightly to the touch, combine the potatoes with the cassava flour in a food processor and blend until a dough ball forms. Remove the dough and reshape it into a ball.
Lay down parchment paper and coat in flour. Sprinkle flour over the dough ball as well.
Begin making logs of dough from the dough ball or flatten the dough with your hands if you want to cut the dough into fun shapes. Don’t be too particular with this, just be sure to form somewhat equal size widths/general shapes, ensuring the dough is compact and sticking together well.
Use a knife to cut the ropes into gnocchi pieces or a cookie cutter to make shapes. If you're making shapes with a cookie cutter, use up all of your dough by combining the scraps and cutting more pieces, then take the final tiny bit of leftover dough and press it into the cookie cutter to use up every last bit!
Boil a pot of salted water on the stove. Add the gnocchi to the water once boiling and cook until it start to rise (a few minutes). Gently stir it to ensure it doesn’t stick to the bottom.
Drain the gnocchi and add it to a skillet on the stove with olive oil or avocado oil.
Cook the gnocchi until golden on all sides, moving around/flipping gently.
Move the gnocchi to the edges of the pan, making a space in the center. Add in the sauce of choice and stir together.
Serve immediately and enjoy!
