The famous potato gnocchi without wheat flour come from the Italian northwest and, although they belong to the great pasta family, they differ from these in terms of preparation and ingredients. Thanks to this small difference with the rest, they become a more versatile food and there are several versions. The most common are potato but in this case we are going to prepare some cassava gnocchi for celiacs.
Yes, the famous tuber of Amazonian origin is ideal for celiac people and anyone who prefers a lighter and easier to digest paste. Plus, with the added benefit of a large fiber load, cassava gnocchi they are excellent for the digestive system worldwide.
For this reason, RecetaGratis brings you a novel recipe with the indisputable stamp of fusion cuisine: gnocchi suitable for gluten-free cassava celiacs. A recipe for all pasta lovers!
4 diners 45m Main course Low difficulty Additional features: Cheap cost, Gluten-free recipe, Boiled Ingredients:
- 2 cups cassava or cassava puree (explained in the recipe)
- 1 teaspoon salt
- 1 teaspoon of pepper
- 1 tablespoon of oil
- 2 tablespoons of butter
- 100 grams of white cheese
- 1 egg
- 2 cups cornstarch (cornstarch)
Steps to follow to make this recipe: 1
Cut the yucca (previously washed) in 3 parts, preferably also remove the shell. Put a saucepan with water and wait for it to start boiling. Check if the cassava is tender by pricking with a fork.
Trick: If you overcook, cassava can absorb too much moisture.
Use a strainer to drain the cassava.
Shred the cassava still warm to a smooth consistency.
Add salt, pepper, oil, butter and grated white cheese to the cassava puree. Mix everything very well.
Add the egg until it is completely incorporated into the rest of the mixture.
Add half of the cornstarch (cornstarch) and reserve the other half. Let the mixture sit for 20 minutes, so the flour absorbs moisture. Mix the dough for the celiac gnocchi very well until you can no longer move it with the wooden spoon.
Trick: While you let the dough rest, you can prepare the sauce of your choice.
After the resting time has passed, add the remaining flour (cornstarch). Do it little by little. Knead the cornstarch gnocchi mixture very well and then create a ball with the dough.
Clean the surface where you will work and sprinkle flour (cornstarch) on it. Make canes with the dough.
Trick: Spread your hands with the gluten-free flour.
Cut the gnocchi cassava and shape them by stepping on them with a fork.
If you don't want to make cassava gnocchi right away, place them on a tray, separating them from each other. Put them to freeze in the fridge. Then you can store them in a bag.
To prepare them you just have to boil water, and when it boils, add salt and the gnocchi. When the celiac-friendly gnocchi rise to the surface (float), bring to a boil a little longer. You can wait 1 minute and remove with a slotted spoon.
Trick: Use a large pot and add enough water as if it were any other type of pasta.
These cassava gnocchi gluten free They can be shared with family and friends, whether they are celiac or not. Everyone benefits from this dish because of the nutrients contained in both cassava and cornstarch.
These magnificent gnocchi have an incredible flavor and texture that you can combine with the sauce of your choice: pesto sauce, béchamel sauce, Neapolitan or Bolognese can be some of the alternatives to decorate your pasta and provide you with a great feast.
Do you like this fusion cuisine creation? Do you want more gluten-free recipes? I invite you to leave your comments and try this tasty proposal. Surely you never imagined that preparing homemade gnocchi was so easy. You are right!
If you liked the recipe of Cassava gnocchi for celiacs, we suggest you enter our Gnocchi Recipes category.