Recipe Found at Primal Kitchen
Peel and cut potatoes into 2-inch pieces. Place in a large bowl filled with water to remove excess starch. Allow to sit for 5–10 minutes before removing from water.
Remove the green exterior leaves from the cauliflower. Use a sharp knife to cut away the core of the cauliflower. Cut any large pieces of cauliflower into smaller florets. Steam cauliflower florets until tender, about 5–7 minutes.
Place cooked cauliflower into a food processor or high-speed blender and pulse until relatively smooth (no big unprocessed pieces left).
Place cauliflower in a large piece of cheesecloth or a clean kitchen towel, and squeeze out any excess moisture.
Boil potatoes until fork tender, about 15–17 minutes. Drain potatoes. Using a potato ricer or food mill, rice potatoes into a large bowl.
Add cauliflower, and mix until just combined. Add cassava flour, salt, and 2 tablespoons avocado oil. . Mix until it comes together like a dough.
If the dough isn’t coming together, add a bit more cassava flour and a bit more avocado oil until it does.
Take care not to over-mix the dough. Working the dough too much will give the gnocchi a gummy texture.
Flour a clean surface with cassava flour, and place gnocchi dough in the center.
Using your hands, shape the dough into a ball, then start to flatten it out. Divide the dough into quarters. Roll each quarter into a long snake-like shape. Cut the dough into ½-inch pieces, and repeat until you’ve cut all of the gnocchi.
Add 1 more tablespoon avocado oil to the hot skillet. Fry sage leaves in oil, about 2 minutes, or until crispy. Remove leaves and drain on a paper towel.
Plate the gnocchi. Add a few fried sage leaves, lemon zest, and additional salt, if desired. Enjoy!