📝 About This Recipe
Nhoque de Mandioca is a beloved Brazilian adaptation of the traditional Italian gnocchi, replacing potato with starchy, earthy cassava (mandioca). This version offers a richer, slightly more elastic texture and a distinctively nutty flavor profile that elevates the dish to something truly unique. Paired with a vibrant tomato sauce or a simple sage butter, it represents the beautiful fusion of European technique and indigenous South American ingredients.
🥗 Ingredients
For the Gnocchi Dough
- 1 kg Cassava (Mandioca/Yuca) (peeled, woody core removed)
- 1.5 to 2 cups All-purpose flour (plus extra for dusting)
- 2 large Egg yolk (at room temperature)
- 2 tablespoons Unsalted butter (softened)
- 1/2 cup Parmesan cheese (finely grated)
- 1 teaspoon Salt (to taste)
- 1/4 teaspoon Nutmeg (freshly grated)
For the Rustic Tomato Sauce
- 3 tablespoons Extra virgin olive oil
- 3 cloves Garlic (minced)
- 1 medium Yellow onion (finely diced)
- 800 grams Canned crushed tomatoes (high quality San Marzano style)
- 1/2 cup Fresh basil leaves (torn)
- 1 pinch Sugar (to balance acidity)
- 1/2 teaspoon Black pepper (freshly cracked)
For Serving
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/4 cup Parmesan cheese (shaved for garnish)
👨🍳 Instructions
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1
Place the peeled and cleaned cassava chunks in a large pot of salted water. Bring to a boil and cook for 25-30 minutes until very tender when pierced with a fork.
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2
Drain the cassava thoroughly. While still hot, remove the tough inner woody core (the central fiber) and mash the cassava using a potato ricer or a food mill into a large bowl for a perfectly smooth texture.
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3
Spread the mashed cassava onto a flat tray for 10 minutes to allow steam to escape; moisture is the enemy of light gnocchi.
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4
In the meantime, prepare the sauce: Sauté onion in olive oil over medium heat until translucent, then add garlic for 1 minute until fragrant.
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5
Add the crushed tomatoes, salt, pepper, and sugar to the sauce. Simmer on low for 20 minutes. Stir in fresh basil at the very end.
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6
Back to the gnocchi: In the large bowl, combine the cooled cassava, egg yolks, softened butter, grated Parmesan, and nutmeg. Mix gently by hand.
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7
Gradually add the flour, 1/2 cup at a time. Knead lightly until a soft, non-sticky dough forms. Avoid overworking the dough, or the gnocchi will become rubbery.
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8
Dust your work surface with flour. Take a handful of dough and roll it into a long rope about 2cm (3/4 inch) thick.
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9
Cut the rope into 2cm pieces. You can leave them as pillows or roll them over a gnocchi board or the tines of a fork to create ridges that hold the sauce.
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10
Bring a large pot of salted water to a rolling boil. Drop the gnocchi in batches to avoid crowding.
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11
As soon as the gnocchi float to the surface (usually 1-2 minutes), they are done. Use a slotted spoon to remove them.
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12
Transfer the cooked gnocchi directly into the warm tomato sauce or a serving platter. Toss gently to coat and serve immediately topped with shaved Parmesan and parsley.
💡 Chef's Tips
Always mash the cassava while it is hot to ensure a smooth, lump-free consistency. Use the least amount of flour possible; the dough should be just workable enough to roll without sticking to your hands. If the cassava is too watery after boiling, you can dry it out in a skillet over low heat for a few minutes before mashing. For a gourmet touch, pan-sear the boiled gnocchi in a little butter until golden brown before adding the sauce. If you cannot find fresh cassava, frozen peeled cassava works well, just ensure it is boiled until very soft.
🍽️ Serving Suggestions
Pair with a full-bodied Brazilian Merlot or a crisp Italian Chianti. Serve alongside a simple green salad with a lemon vinaigrette to cut through the richness. A side of crusty garlic bread is perfect for mopping up the extra tomato sauce. For a non-traditional twist, serve with a 'Carne de Panela' (Brazilian pot roast) for a hearty Sunday meal. Finish the meal with a light passion fruit mousse for an authentic Brazilian dessert experience.