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1
Put the mashed yuca in a bowl and add one egg yolk.
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2
Add corn oil and a pinch of salt and mix by hand.
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3
Add the flour.
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4
Knead the mixture in the bowl for about five minutes and add a little more flour, as needed, until the mixture has a soft, dough-like texture not too sticky and not too hard or dry.
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5
It should have the same texture as the dough for white bread.
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6
Divide the mixture into four and sprinkle some flour on top.
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7
Then roll out the first quarter of the mixture onto a floured work area, making a long, thin roll about one inch wide.
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8
Cut the roll into one-inch-long pieces.
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9
Take each piece and press your thumb slightly into it, rolling it gently down on the wooden gnocchi tool a small board that has special grooves to indent the gnocchi.
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10
Pressing it in slightly with the thumb while rolling it down is what gives the gnocchi its shape and adds lines to the back of it.
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11
This can also be done with the back of a fork.
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12
To cook the gnocchi, boil a pot of water, add some salt and a drop of oil.
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13
Drop the gnocchi pieces in, and when they rise to the top (after about 1 minute), scoop them out with a slotted spoon.
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14
Serve with your favorite sauce gnocchi goes well with any pasta sauce.
