ADVERTISEMENT
Certainly! Here’s a well-structured article titled:
Simple Cassava Gnocchi: A Naturally Gluten-Free Comfort Food
If you love gnocchi but want to try a gluten-free or grain-free twist, cassava gnocchi is the perfect recipe for you. Made with cassava—a starchy root vegetable popular in Latin American, African, and Caribbean cuisines—this version is just as pillowy, comforting, and versatile as the traditional potato-based pasta, but with a slightly earthy flavor and a naturally gluten-free texture.
Whether you’re following a paleo diet, exploring new ingredients, or just want to change things up, this simple cassava gnocchi recipe is easy to make and full of wholesome goodness.
🥔 What Is Cassava?
Cassava (also known as yuca or manioc) is a root vegetable that’s rich in carbohydrates and fiber. Once cooked, it has a soft, fluffy texture similar to potatoes. In many countries, it’s a staple food used to make everything from fries to flatbreads.
When boiled and mashed, cassava is an excellent base for gnocchi—giving you that chewy, satisfying bite without any flour.
🍽️ Ingredients
- 1 pound cassava root (fresh or frozen)
- 1 egg (optional for binding, can be omitted for vegan version)
- Salt, to taste
- A drizzle of olive oil (for rolling and cooking)
- Optional: black pepper, herbs, or garlic powder for extra flavor
👩🍳 Step-by-Step Instructions
1. Prepare the Cassava
If using fresh cassava:
- Peel the thick, waxy skin carefully (it’s easier to cut the root into chunks first).
- Boil the cassava chunks in salted water for 20–25 minutes, until fork-tender.
- Remove the woody core from the center.
If using frozen cassava:
- Boil directly from frozen until soft, then remove the core.
2. Mash Until Smooth
Use a potato masher or ricer to mash the cassava into a smooth, lump-free texture. While still warm, season with a pinch of salt. You can also add the egg at this stage if you’re using one—it helps the dough bind, but cassava is sticky enough on its own if you’d prefer to keep it egg-free.
3. Shape the Dough
Lightly oil your hands and work surface. Roll the dough into ropes about ½ inch thick. Cut into small pillow-shaped pieces (about 1 inch each). If you want that classic gnocchi look, gently press with a fork to create ridges.
4. Cook the Gnocchi
Bring a pot of salted water to a gentle boil. Drop the gnocchi in, working in batches. When they float to the top, cook for 1 more minute, then remove with a slotted spoon.
5. Optional: Pan-Fry for Crispiness
For a golden finish, sauté the cooked gnocchi in a bit of olive oil or butter until crispy on the outside.
