Add 1 Tbsp. olive oil and spinach. Saute until spinach is wilted. Set aside to cool.
Add wilted spinach and 1/4 cup olive oil to blender or food processor and puree.
Using a stand mixer, combine spinach mixture, yuca, garlic powder, onion powder and 2 tsp salt until well mixed.
Mix in flour a little at a time until well mixed.
Separate dough into balls and roll out into long 1/2 thick logs on parchment paper.
Cut logs into 1 inch pieces.
Boil a large pot of water and add 1/2 tsp salt.
Work in batches to boil gnocchi just until it begins to float. Remove with a slotted spoon.
Once all gnocchi is boiled, heat 2 Tbsp olive oil in skillet on medium heat.
Work in batches to toast gnocchi on all sides being careful to keep them from sticking to each other (adding more oil as needed).
Enjoy!
Notes
*Nutrition facts are an estimate and may vary.**I use Otto's Cassava flour. If you use a different brand, you may need to adjust the amount to get the desired results. I have found that not all brands are created equally.