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Manioc gnocchi
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
2 servings
Suelen Santiago
@suelensantiago_- Ingredients
- Recipe
- Cassava / Baroa Potato250 g
- Wheat Flour (maximum)50 g
- Gem1 unit(s)
- Salt to taste
- Always prefer to roast your tuber in the oven and wrapped in aluminum foil). If you cook it in water, leave it with the skin and only remove it after it's cooked. Thus, it preserves the starch and consequently, less use of flour.
- Bake or cook the manioc for about 30 minutes.
- Peel, mash or squeeze the cassava in the juicer. Add the yolk to the dough and mix well.
- Add the flour little by little until you get the modeling point.
- With a floured bench, shape the gnocchi according to your preference.
- Cook the gnocchi in salted water at almost boiling point. Remove them when they start to float. Finish by sealing the gnocchi in the skillet with a dot of butter, whole garlic and a drizzle of olive oil.
- Use your favorite sauce to accompany. Note: mandioquinha and potato baroa are nomenclatures for the same ingredients. You can replace it with any other type of tuber.
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