Gnocchi with Garlic Herb Butter

Written on 05/08/2025
Andres Fernandez

Soft, pillowy gnocchi made with Thrive Field Cassava Flour—no wheat, no problem. These are boiled then tossed in a simple garlic herb butter. A homemade Italian classic that’s both comforting and gluten-free.

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INGREDIENTS

1 cup Mashed 

(cooled)

3/4 cup Thrive Fields Cassava Flour (3 oz, 3/16 of 16 oz pack) 1 egg

1/2 tsp salt

2 Tbsp butter

2 cloves garlic, minced

2 Tbsp chopped fresh parsley

DIRECTION

  1. In a bowl, combine mashed potatoes, cassava flour, egg, and salt.

  2. Mix until a soft dough forms. If sticky, add 1–2 Tbsp more flour.

  3. Divide dough into 4 portions. Roll each into a rope about 1/2 inch thick. Cut into 1-inch pieces. Optional: press with a fork for texture.

  4. Bring salted water to a boil. Drop in gnocchi in batches. When they float (about 2–3 min), remove with a slotted spoon.

  5. In a pan, melt butter and sauté garlic until fragrant. Add cooked gnocchi and parsley. Toss to coat and slightly crisp the edges. Serve warm.