Nhoque de Mandioca

Nhoque de Mandioca is a delightful Brazilian dish made from cassava, offering a unique twist on traditional gnocchi. This gluten-free pasta is soft, flavorful, and perfect for any pasta lover looking for a new experience.

Ingredients

• cassava (mandioca) - 500 grams
• egg - 1 large
• parmesan cheese (grated) - 50 grams
• salt - 1 teaspoon
• black pepper - 1/2 teaspoon
• olive oil - 2 tablespoons
• garlic (minced) - 2 cloves
• fresh basil leaves - 10 grams
• tomato sauce - 200 grams

Steps

1. Peel the cassava and cut it into smaller pieces. Boil it in salted water for about 20 minutes or until tender.
2. Drain the cassava and let it cool slightly. Once cool, mash it until smooth.
3. In a mixing bowl, combine the mashed cassava, egg, grated parmesan, salt, and black pepper. Mix until a dough forms.
4. On a floured surface (using gluten-free flour), roll the dough into long ropes about 1 cm thick. Cut them into 2 cm pieces to form the gnocchi.
5. Bring a pot of salted water to a boil. Cook the gnocchi in batches for about 2-3 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
6. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
7. Add the tomato sauce to the skillet and simmer for 5 minutes. Stir in the cooked gnocchi and toss gently to coat.
8. Serve hot, garnished with fresh basil leaves.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 52 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 70 mg
• Total Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Gluten-free, making it suitable for those with gluten intolerance.

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