📝 About This Recipe
This dish is a soulful bridge between the Andes and the Japanese kitchen, transforming the rustic Peruvian 'Papa a la Huancaína' into an elegant Nikkei pasta experience. The gnocchi are crafted from yucca (cassava), offering a uniquely chewy, 'mochi-like' texture that pairs perfectly with the spicy, creamy sunshine of the Amarillo chili sauce. It is a vibrant, sophisticated fusion that celebrates the starchy heart of Peru through the lens of Japanese refinement.
🥗 Ingredients
Yucca Gnocchi
- 2 lbs Yucca (Cassava) (peeled and cut into large chunks)
- 1/2 to 1 cups Rice Flour (plus extra for dusting; provides a lighter texture)
- 1 Egg Yolk (large, at room temperature)
- 1 teaspoon Kosher Salt
Nikkei Huancaina Sauce
- 1/2 cup Ají Amarillo Paste (Peruvian yellow chili paste)
- 1 cup Queso Fresco (crumbled)
- 3/4 cup Evaporated Milk
- 1 tablespoon White Miso Paste (for a deep umami undertone)
- 4-6 pieces Saltine Crackers (to thicken)
- 2 cloves Garlic (sautéed until golden)
- 2 tablespoons Vegetable Oil
For Garnish and Finishing
- 2 tablespoons Unsalted Butter (for pan-searing)
- 1/2 cup Edamame (shelled)
- 1 tablespoon Furikake (Japanese seasoning)
- 1/4 cup Micro-cilantro (for freshness)
- 1 teaspoon Black Sesame Seeds (toasted)
👨🍳 Instructions
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1
Place the peeled yucca chunks in a large pot of salted water. Bring to a boil and cook for 20-25 minutes until fork-tender but not waterlogged.
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2
Drain the yucca and, while still hot, remove the woody fibrous core from the center of each piece. Pass the yucca through a ricer or food mill onto a clean work surface to ensure a smooth, lump-free mash.
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3
Spread the mashed yucca out to allow steam to escape for 5 minutes. This prevents the gnocchi from becoming gummy.
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4
Create a well in the yucca; add the egg yolk, salt, and half of the rice flour. Gently fold the dough together, adding more flour as needed until a soft, slightly tacky dough forms. Do not overwork.
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5
Divide the dough into 4 portions. On a floured surface, roll each portion into a long rope about 1/2 inch thick. Cut into 1-inch pieces and lightly indent with a fork or gnocchi board.
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6
For the sauce: In a small pan, sauté the garlic and Ají Amarillo paste in oil for 2 minutes over medium heat to release the aromatics.
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7
Transfer the sautéed mixture to a blender. Add the queso fresco, evaporated milk, white miso, and crackers. Blend until completely smooth and velvety. Adjust consistency with a splash more milk if it's too thick.
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8
Bring a large pot of salted water to a gentle boil. Drop the gnocchi in batches. Once they float to the surface (about 2-3 minutes), let them cook for 30 seconds more, then remove with a slotted spoon.
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9
In a large non-stick skillet, melt the butter over medium-high heat. Add the cooked gnocchi and the edamame. Sear until the gnocchi develop a golden-brown, crispy exterior.
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10
Lower the heat and pour half of the Huancaina sauce into the skillet, tossing gently to coat the gnocchi without breaking them.
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11
To serve, spread a spoonful of the remaining sauce on the base of each plate. Top with the seared gnocchi and edamame.
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12
Garnish generously with furikake, black sesame seeds, and micro-cilantro. Serve immediately while the sauce is warm and the gnocchi are crisp.
💡 Chef's Tips
Always remove the fibrous inner vein of the yucca before mashing, as it will ruin the texture of your gnocchi. Use a ricer while the yucca is hot; if it cools down too much, it becomes difficult to process and can turn elastic. Rice flour is the secret to a 'Nikkei' texture—it keeps the gnocchi light and slightly chewy, similar to dango. If your Huancaina sauce is too spicy, add an extra tablespoon of cream cheese or a pinch of sugar to balance the heat.
🍽️ Serving Suggestions
Pair this dish with a crisp, chilled Torrontés or a dry Sake to cut through the creamy sauce. A side of quick-pickled cucumbers (Sunomono) provides a refreshing acid contrast. For an extra protein boost, top with seared scallops or sliced Tataki-style tuna. Serve in shallow bowls to keep the sauce pooled around the gnocchi.