Delicious Mandioquinha Gnocchi (Batata Salsa) Recipe

Contents

• Ingredients
• How to Prepare
• Tips and Variations
• CHEF’s Tips

Ingredients

For the Gnocchi:

• 1 kg mandioquinha (arracacha/saddle potato)
• 1 large egg
• Approximately 200g all-purpose flour (or as needed)
• Salt to taste
• Nutmeg to taste (optional)

For the Sauce (suggestion):

• 500g good quality tomato sauce
• 200g ground meat (optional)
• 1 small chopped onion
• 2 cloves minced garlic
• Extra virgin olive oil
• Fresh basil to taste
• Grated Parmesan cheese for serving

How to Prepare

1. Cook the mandioquinha with skin in boiling water until very tender.
2. Peel the mandioquinha while still hot and pass through a potato ricer or mash well until you get a smooth puree.
3. In a bowl, mix the mandioquinha puree with the egg, salt, and nutmeg (if using).
4. Gradually add the all-purpose flour, mixing gently until you obtain a homogeneous dough that doesn’t stick to your hands. Be careful not to add too much flour, as the mandioquinha gnocchi can become heavy.
5. On a floured surface, roll the dough into ropes and cut the mandioquinha gnocchi into desired sizes.
6. Cook the mandioquinha gnocchi in boiling salted water. Remove with a slotted spoon as soon as they float to the surface.
7. Prepare the sauce by sautéing the onion and garlic in olive oil. Add the ground meat (if using) and cook until golden brown.
8. Add the tomato sauce and cook for a few minutes. Finish with fresh chopped basil.
9. Serve the mandioquinha gnocchi with the sauce and grated Parmesan cheese.

Tips and Variations

• For lighter mandioquinha gnocchi, use mandioquinha with less moisture.
• Try adding grated Parmesan cheese to the mandioquinha gnocchi dough.
• Vary the sauce using other ingredients like mushrooms, chorizo, or a creamy white sauce.
• Freeze the raw mandioquinha gnocchi in a single layer before storing them in plastic bags.

CHEF’s Tips

The secret to perfect mandioquinha gnocchi lies in the quality of the mandioquinha and the dough consistency. Choose firm, unblemished mandioquinhas. When mashing the mandioquinha, ensure there are no lumps, guaranteeing a smooth texture for the mandioquinha gnocchi. The amount of flour may vary depending on the moisture content of the mandioquinha, so add it gradually until you achieve a soft dough that doesn’t stick to your hands. If the dough becomes too sticky, add a little more flour, but avoid excess to prevent compromising the lightness of the mandioquinha gnocchi. For a special touch, try adding a pinch of nutmeg to the dough, which enhances the mandioquinha flavor. Cook the mandioquinha gnocchi in boiling water in small batches to prevent them from sticking. As soon as they float to the surface, remove them immediately with a slotted spoon so they don’t overcook and become rubbery. Serve the mandioquinha gnocchi with your favorite sauce and enjoy this delicacy!