Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Bring a saucepan of water to a boil

Place <quantity>300<unit>g</unit></quantity> of peeled manioc in the boiling water. Cook for 30m or until soft

Transfer to a bowl and set aside

Bake <quantity>2</quantity> ripe plantains in the oven for 30m until tender

Peel the plantain while it's still warm

Place the cooked plantain in a sieve and push it through with a spatula

Place the cooked manioc in the sieve and push it through with a spatula

Knead the manioc and plantain until they are fully combined. Be careful not to overwork the dough

Dust the work surface with cassava flour, place the dough on top and coat it evenly. Divide the dough into four equal strips

Roll the strips until they form uniform cylinders

Line up the cylinders and dust them with cassava flour. Cut into <quantity>2<unit>cm</unit></quantity> pieces and dust with more flour to prevent sticking

Heat a frying pan and drizzle it with vegetable oil

Place the gnocchi in the frying pan and drizzle vegetable oil around the edges. Sear on one side until golden

Turn the gnocchi and sear on the other side

The cassava and plantain gnocchi is ready