The famous potatoes without wheat flour come from the Italian northwest and, although they belong to the great family of pasta, 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 those of potatoes but in this case we are going to prepare some cassava gnocchi for celiacs. Yes, the famous tuber of Amazon origin is ideal for celiac people and everyone who prefers a lighter and easier paste to digest. In addition, with the additional benefit of a large fiber load, cassava gnocchi are excellent for the digestive system around the world. For this reason, recipegratis brings you a novel recipe with the undisputed seal of the kitchen fusion: ñoquis suitable for Gluten -free cassava celiacs. A recipe for all pasta lovers!
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make cassava gnocchi for celiacs: |
| 2 cups of puree of cassava or cassava (explained in the recipe) 1 teaspoon of salt 1 teaspoon of pepper 1 tablespoon of oil 2 tablespoons soups of butter 100 grams of white cheese 1 egg 2 cups of cornstarch (cornstarch) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make cassava gnocchi for celiacs:
1. Cut the cassava (previously washed) into 3 parts, preferably also remove the shell. Place a saucepan with water and wait for it to start bullir. Verify if the cassava is tender by clicking with a fork.
Trick: If you exceed cooking, cassava can absorb too much moisture.
2. Use a strainer to drain the cassava.
3. crush the yucca still hot until a pair consistency puree.
4. Add to cassava salt, pepper, oil, butter and grated white cheese. Mix everything very well.
5. Add the egg until it is completely incorporated into the rest of the mixture.
6. Add half of the corn starch (cornstarch) and reserve the other half. Let the mixture rest for 20 minutes, thus the flour absorbs moisture. Mix very well the mass of the gnocchi for celiacs 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 preference.
7. Once the rest time has passed, add the flour (corn starch). Do it little by little. Kneads the cornstarch mixture very well and then creates a ball with the dough.
8. Clean the surface where you will work and spray flour (cornstarch) on it. It forms some canes with the dough.
Trick: Spread your hands with gluten -free flour.
9. Cut the cassava gnocchi and give them stepping on a fork.
10. If you do not want to prepare the maidioca gnocchi immediately, place them on a tray separating each other. Put them to freeze in the fridge. Then, you can store them inside a bag.
11. To prepare them you just have to boil water, and when it breaks in boiling, add salt and the gnocchi. When the ñoquis suitable for celiacs rise to the surface (floten), let it boil a little more. You can expect 1 minute and retire with a sparkling.
Trick: Use a large pot and add enough water as if it were any other type of pasta.
12. These gluten-free cassava ñioca can be shared with family and among friends, whether celiac or not. Everyone benefits from this saucer for the nutrients that contain both the cassava and corn starch. These magnificent ñoquis have an incredible flavor and texture that you can combine with the sauce of your preference: pesto sauce, bechamel, napolitan or boloñesa can be some of The alternatives to decorate your pasta and provide you with a great feast. Good benefit! Do you like this creation of fusion cuisine? Do you want more gluten -free recipes? I invite you to leave your comments and try this tasty proposal. Surely you imagined that preparing homemade gnocchi was so easy. You are right!
