Cassava Gnocchi Recipe for Celiacs

The famous potato gnocchi without wheat flour comes from northwestern Italy and, although they belong to the great family of pasta, they differ from them 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 ones but in this case we are going to prepare some cassava gnocchi for celiacs.

Yes, the famous tuber of Amazonian origin is ideal for people with celiac disease and anyone who prefers lighter and easier-to-digest pasta. Plus, with the added benefit of a high fiber load, yucca gnocchi is great for everyone’s digestive system.

For this reason, we bring you an innovative recipe with the indisputable hallmark of fusion cuisine: gluten-free cassava gnocchi suitable for celiacs. A recipe for all pasta lovers!

Ingredients to make cassava gnocchi for celiacs:

1. 2 cups of manioc or cassava puree (explained in the recipe)
2. 1 teaspoon salt
3. 1 teaspoon pepper
4. 1 tablespoon of oil
5. 2 tablespoons of butter
6. 100 grams of white cheese
7. 1 egg
8. 2 cups of cornstarch (cornstarch)

How to make cassava gnocchi for celiacs:

• Cut the cassava(previously washed) into 3 parts, preferably also remove the shell. Place a saucepan with water and wait for it to start to boil. Check if the cassava is tender by pricking it with a fork.
• Tip: If you overcook, the cassava can absorb too much moisture.
• Use a strainer to drain the cassava.
• Mash the yucca while it is still hot until it creates a puree with an even 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 the moisture. Mix the gnocchi dough for celiacs very well until you can no longer move it with the wooden spoon.
• Tip: While you let the dough rest, you can prepare the sauce of your choice.
• Once the rest time has passed, add the remaining flour (corn starch). Do it little by little. He kneads the cornstarch gnocchi mixture very well and then forms the dough into a ball.
• Clean the surface where you will work and sprinkle flour (corn starch) on it. Shape some sticks with the dough.
• Trick: Grease your hands with gluten-free flour.
• Cut the cassava gnocchi and shape them by crushing them with a fork.
• If you do not want to prepare the cassava gnocchi immediately, place them on a tray separated from each other. Put them in the fridge to freeze. Then you can store them in a bag.
• To prepare them you only have to boil water, and when it boils, add salt and the gnocchi. When the gnocchi suitable for celiacs rise to the surface (float), let it boil a little more. 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 gluten-free cassava gnocchi can be shared with family and friends, whether they have celiac disease or not. Everyone benefits from this dish due to the nutrients that both cassava and corn starch contain.
• These magnificent gnocchi have an incredible flavor and texture that you can combine with the sauce of your choice: pesto, béchamel, Neapolitan or Bolognese sauce can be some of the alternatives to decorate your pasta and provide you with a great feast. Bon appetite!