Pupunha Gnocchi

Updated: Apr 25, 2019


Gnocchi [derived from Italian words nocchio (a knot in wood) or nocca (meaning knuckle)] is a traditional type of Italian pasta dating back to the Roman times. Only relatively recently have we been making gnocchi with potatoes, as it was introduced into Europe during the 16th century.


Since then, we have been playing with the recipe and creating some pretty scrumptious variations! Whether making gnocchi with eggs, without eggs, without potatoes, gluten free, using other starches or even without wheat flour, eggs & potatoes all together!


That is where this recipe comes into play.


Observe constantly that all things take place by change, and accustom thyself to consider that the nature of the Universe loves nothing so much as to change the things which are, and to make new things like them. -Marcus Aurelius

Not only does this recipe have an amazing texture and unique taste (picture a sweet potato with dry squash & chestnut), it also has some great health benefits. Pupunha is rich in antioxidants, contains fiber, vitamin A, selenium and beneficial oils. It also contains oxalic acid, which is toxic, so it must be cooked well before eating. Pressure cooking for a minimum of 30 minutes, cooking in salted water up to 5 hours & dry roasting are common ways of cooking pupunha. After the initial cooking, it is also often re-dried in a kiln or oven then ground to make a flour. This allows the easily perishable fruit to be stored for longer periods of time.

Enough about that; let's get to the yummy stuff! Grab your apron and start playing with your food!





Did you try this yourself? Post a photo and tag @allthingsastred!

Variations and related recipes? Yes, please! Pan Roasted Duck with a Creamy Dijon Sauce Perfect Potato Gnocchi Cauliflower Gnocchi Traditional Pesto

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