1

Add the sweet potatoes to a large pot and fill it with enough water to cover them. Boil and cook the potatoes until fork tender.

2

Drain the potatoes and mash them in the pot.

3

Add the mashed potatoes to a large bowl and add half of the cassava flour, ½ tsp of salt, 1 tbsp of oil and 5 tbsp of water. Mix well with a spoon, fork or your hands. When the mixture comes together, add the rest of the cassava flour and water and use your hands to mix well and form into a dough ball.

4

Divide the dough into 8 equal parts and place in a large bowl with a damp towel on top.

5

Get a cup of water and cutting board and wet your hands. Roll out one piece of of the dough on a cutting board into a long that is about ½ inch in diameter. You’ll need to keep your hands wet as you roll the dough so be sure to consistently wet your hands.

6

Cut the log into ½-1-inch pieces and set aside on a baking sheet. Continue until all of the dough is cut into pasta.

7

At this point you can take a portion of the pasta and freeze the rest for future use or cook all of it.

8

Bring a large pot of water to a boil, season with salt and add the pasta. Boil for about 2 minutes or until the pasta rises to the top. Drain.

9

In a large skillet on medium heat, add the rest of the oil and garlic. Sauté for 3 minutes.

10

Add the gnocchi to the skillet to brown for about 1-2 minutes on each side. Add the spinach and lemon juice and toss well. Serve immediately. Enjoy!