📝 About This Recipe
In Brazil, Nhoque is more than just pasta; it’s a Sunday tradition rooted in Italian-immigrant heritage, often celebrated on the 29th of each month for good luck. This version features pillowy potato clouds that melt in your mouth, smothered in a slow-cooked, deeply savory tomato sauce that tastes like a warm hug. It’s the ultimate Brazilian comfort food, balancing a light texture with the hearty, rustic soul of home cooking.
🥗 Ingredients
For the Gnocchi Dough
- 1 kg Asterix or Russet Potatoes (starchy potatoes are essential for lightness)
- 1.5 to 2 cups All-purpose Flour (plus extra for dusting)
- 1 large Egg (lightly beaten)
- 1 tablespoon Unsalted Butter (softened)
- 1/4 cup Parmesan Cheese (finely grated)
- 1 teaspoon Salt (for the dough)
- 1 pinch Nutmeg (freshly grated)
For the Brazilian Tomato Sauce (Molho de Tomate)
- 3 tablespoons Olive Oil (extra virgin)
- 1 medium Yellow Onion (very finely diced)
- 4 cloves Garlic (minced)
- 800 grams Canned Crushed Tomatoes (high quality or San Marzano style)
- 1 tablespoon Tomato Paste (for depth of color)
- 1/2 teaspoon Sugar (to balance acidity)
- 1/2 cup Fresh Basil Leaves (torn by hand)
- to taste Salt and Black Pepper
For Garnish
- 1/2 cup Parmesan Cheese (freshly grated for serving)
- 1 handful Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Start the sauce: Heat olive oil in a large saucepan over medium heat. Sauté the onions until translucent (about 5 minutes), then add garlic and tomato paste, cooking for another 2 minutes until fragrant.
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2
Add the crushed tomatoes and sugar to the saucepan. Reduce heat to low and simmer uncovered for 45-60 minutes, stirring occasionally, until the sauce is thick and rich. Season with salt and pepper, and stir in fresh basil at the very end.
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3
Prepare the potatoes: Boil the whole, unpeeled potatoes in salted water until fork-tender (about 25-30 minutes). This prevents them from absorbing too much water.
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4
While still hot, peel the potatoes (hold them with a clean kitchen towel) and pass them through a potato ricer or food mill into a large bowl. Let the steam escape for 10 minutes so they dry out slightly.
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5
Spread the riced potatoes on a clean work surface. Sprinkle with salt, nutmeg, and grated Parmesan. Make a well in the center.
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6
Add the beaten egg and softened butter into the well. Gradually incorporate the flour, starting with 1 cup and adding more only as needed. Knead gently just until a soft, non-sticky dough forms. Do not overwork it!
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7
Divide the dough into 6 equal portions. On a floured surface, roll each portion into a long rope about 1/2 inch (1.5 cm) thick.
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8
Using a knife or bench scraper, cut the ropes into 1-inch (2 cm) pieces. You can leave them as is or roll them over a gnocchi board or the tines of a fork for classic ridges.
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9
Bring a large pot of heavily salted water to a rolling boil.
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10
Drop the gnocchi into the water in batches. Once they float to the surface (usually within 1-2 minutes), they are done.
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11
Use a slotted spoon to transfer the floating gnocchi directly into the warm tomato sauce. Gently toss to coat.
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12
Serve immediately in shallow bowls, topped with a generous dusting of Parmesan cheese and a sprinkle of fresh parsley.
💡 Chef's Tips
Always use starchy potatoes like Asterix (pink skin) or Russets; waxy potatoes will make the dough gummy. Peel and mash the potatoes while hot, but let the steam evaporate before adding flour to ensure a light texture. Use the 'less is more' rule with flour—the more flour you add, the heavier the gnocchi will be. If the dough is too sticky, flour your hands rather than dumping more flour into the dough itself. For the 'Nhoque da Sorte' (Luck Gnocchi) tradition, place a coin or bill under your plate while eating on the 29th of the month.
🍽️ Serving Suggestions
Pair with a full-bodied Brazilian Merlot or a classic Chianti to complement the tomato acidity. Serve with a side of 'Pão de Alho' (Brazilian garlic bread) to soak up the extra sauce. A simple green salad with a sharp vinaigrette helps balance the richness of the pasta. For a protein boost, serve alongside 'Polpette' (Italian-style meatballs) or Brazilian grilled steak strips.