N H O Q U E D E
M A N D I O C A
( Y U C A G N O C C H I )
Y I E L D S 6 S E R V I N G S
INGREDIENTS
• 2 lbs yuca, peeled and chopped
• 5-8 tablespoons yuca starch (polvilho)
Put yuca in a pressure cooker and cover with
water. Bring to pressure and cook for 25
minutes, until yuca is super soft. If you choose
to use a regular pot, it will take about 50
minutes.
Drain the yuca and mash it with a fork or potato
masher until it forms a soft purée.
Add 5 tablespoons of yuca starch and mix it
with your hands to form a soft dough. If it is too
wet, you can add more yuca starch as needed.
Flour rolling surface with some yuca starch. Roll
dough into thick logs and cut into even squares.
This recipe should yield around 60 gnocchi.
Yuca gnocchi can be refrigerated or frozen for
later use. When it is time to eat, cook them in
boiling water for a few minutes, until gnocchis
start to float.
(The gnocchi pictured was served with garlic
olive oil, pan-fried Brussels sprouts and shaved
Parmesan cheese. It will also go perfectly well
with a pesto or a classic homemade marinara or
Bolognese sauce.)
V U E N J . C O M
108
