Of Italian origin, gnocchi are one of the most popular types of pasta worldwide and also in Argentina, where tradition dictates eating them especially on the 29th of each month, as it is believed this act will bring money to the household. But leaving legends aside, gnocchi are a very versatile type of pasta, as they can be made not only with potato purée as the base but also with ricotta, vegetables, and, in today’s...
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Wash the cassava and boil it in water with a pinch of salt.
Remove the cassava from the water and peel it, ensuring you remove any small threads typical of this tuber.
Mash the cassava until you achieve a smooth, homogeneous purée.
Gradually add the flour until you form a dough that can be kneaded without sticking to your hands.
Cut small portions of the dough and roll them into small cylinders. Cut these cylinders into pieces about 3 cm long and shape each one into an elongated ball, or use a gnocchi board to create ridges on the dough.
Boil the cassava gnocchi in salted boiling water.
As soon as they rise to the surface, remove them with a slotted spoon.
Ensure the cassava is well-cooked and soft before mashing to achieve a smooth purée.
Do not overwork the dough to avoid making the gnocchi too dense.
Use a gnocchi board or fork to create ridges, which help the sauce cling better to the gnocchi.
Serve the gnocchi immediately after boiling for the best texture and flavor.
Can I use frozen cassava for this recipe?
Yes, you can use frozen cassava. Just ensure it is fully thawed and cooked before mashing.
What sauces pair well with cassava gnocchi?
Cassava gnocchi pairs well with melted butter and sage, pesto, traditional tomato sauce, or a rich four-cheese sauce.
Can I make the dough ahead of time?
It is best to prepare and cook the gnocchi fresh, but you can refrigerate the dough for a few hours if needed.
How do I store leftover gnocchi?
Store cooked gnocchi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a sauce or boiling water.
Can I freeze cassava gnocchi?
Yes, you can freeze uncooked gnocchi on a tray until firm, then transfer them to a freezer bag. Cook directly from frozen when ready to use.
