INSTRUCTIONS

1. To make the gnocchi:
2. Peel and boil the yucca in salted water. Boil until fork-tender, but making sure the yucca doesn’t over-boil and fall apart. Drain the water and lay yucca pieces on a flat baking sheet to allow to cool for approximately 10-15 minutes.
3. After the yucca has cooled, puree using a food mill/ricer or potato masher. Make sure mixture is completely smooth. Season with salt and pepper.
4. In a large mixing bowl, place the yucca and 1 cup of flour. Stir just a few times, then make a well in the center for the whisked egg. Using a wooden spoon, carefully incorporate the mixture, being careful to not over-mix. I like to stir up to 10 times then I transfer the mixture to a floured surface.
5. Tighten the mixture into a mound at the center of your surface. Ensure to work with plenty of flour on your hands and surface, and begin to knead the dough. Add a little bit of flour at a time until the mixture does not stick to your hands, yet is fluffy and airy. The trick is not to over-knead. Form into a large ball, then cut into four even pieces. Wrap each in plastic wrap then allow to sit at room temperature up to an hour.
6. Turn dough balls into a floured surface. Roll each into logs, then cut into half-inch pieces. Press each piece with a fork to make grooves, then with finger to make an indent. Drop gnocchi into boiling water in small batches. Remove immediately from water once they rise to the top. Drain excess moisture in strainer before adding to cream sauce..
   
7. To make the sauce:
8. In a medium size skillet set over medium heat, melt the butter and add garlic and spices. Cook for about one minute, until slightly aromatic.
9. Add the cream and Parmesan cheese. Stir to combine until cheese melts. Add cilantro last, then spoon in drained gnocchi. Serve warm.