Ingredients with Measurements:
- 2 pounds cassava, peeled and diced
- 1 cup all-purpose flour
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot
- Potato ricer or food mill
- Large mixing bowl
- Fork
- Knife
- Large skillet
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the diced cassava and cook until tender, about 20 minutes.
2. Drain the cassava and press it through a potato ricer or food mill into a large mixing bowl.
3. Add the flour, egg, salt, black pepper, and Parmesan cheese to the bowl. Mix well with a fork until a dough forms.
4. Turn the dough out onto a floured surface and knead for a few minutes until smooth.
5. Divide the dough into four equal pieces. Roll each piece into a long rope about 1/2 inch thick.
6. Cut the ropes into 1-inch pieces and roll each piece into a ball.
7. Use a fork to press down on each ball, creating ridges on one side and a flat surface on the other.
8. Heat a large skillet over medium-high heat. Add the gnocchi to the skillet and cook for 2-3 minutes on each side, until golden brown.
9. Serve hot with your favorite sauce and garnish with Parmesan cheese and fresh herbs.
- Time:
Preparation time: 30 minutes
- Cooking time: 10 minutes
Temperature:
- Boiling water for cassava: 212°F (100°C)
- Skillet for cooking gnocchi: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 310
- Fat: 3g
- Carbohydrates: 64g
- Protein: 6g
- Fiber: 3g
- Sodium: 620mg
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version of this recipe.
- Pecorino Romano cheese can be used instead of Parmesan cheese for a different flavor.
Variations:
- Add chopped herbs or garlic to the dough for extra flavor.
- Serve with a tomato-based sauce or a creamy sauce for a different taste.
Tips and tricks:
- Be sure to press down on the gnocchi with a fork to create ridges, which will help the sauce cling to the gnocchi.
- Use a non-stick skillet to prevent the gnocchi from sticking to the pan.
Storage instructions:
- Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the gnocchi in a skillet with a little bit of olive oil over medium heat until heated through.
Presentation ideas:
- Serve the gnocchi on a large platter with the sauce drizzled over the top.
Garnishes:
- Fresh herbs, such as basil or parsley, can be used to garnish the dish.
Pairings:
- Serve with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Roasted vegetables, such as asparagus or broccoli, would pair well with this dish.
Troubleshooting advice:
- If the dough is too sticky, add more flour until it reaches the right consistency.
- If the gnocchi falls apart in the water, the dough may be too wet. Add more flour to the dough and try again.
Food safety advice:
- Be sure to cook the cassava thoroughly to avoid any potential foodborne illnesses.
Food history:
- Cassava is a root vegetable that is commonly used in African and South American cuisine.
Flavor profiles:
- The cassava gnocchi has a mild, nutty flavor that pairs well with a variety of sauces.
Serving suggestions:
- Serve the gnocchi as a main dish or as a side dish with your favorite meal.
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