Mash the cooked cassava with a fork, potato ricer, or in a blender until smooth.

Make the dough:

Put the cassava mash into a bowl.

Add the salt, (egg), and flour.

Knead everything into a smooth dough. If too sticky, add a little more flour.

Shape the gnocchi:

Divide the dough into portions and shape into logs (about 2 cm thick).

Cut into small pieces and, if desired, press a pattern into them with a fork.

Cook the gnocchi:

Cook in boiling salted water until they rise to the surface (about 2–3 minutes).

Remove with a slotted spoon and drain well.

Serving suggestions:

With sage butter and Parmesan cheese

In tomato sauce

With pesto

Sauté briefly with garlic and vegetables