Yucca Gnocchi
Serves: 3
Preparation Time: 40 minutes
Cook Time: 15 to 20 minutes
Total time: 55 to 60 minutes
Ingredients
- 3 cups cooked yucca, (see bellow)
- 2 tablespoons ghee
- 1 egg yolk
- 1 to 2 tablespoons tapioca flour
- 1/4 teaspoon sea salt
- 1 tablespoon Cilantro, finely chopped
- 3 tablespoons freshly grated Parmesan cheese
- 4 cups filtered water
Preparation
Step 1 (preparing yucca)
Using a food processor, place the chopping blade on it. In the slow speed chop 1-inch pieces of cooked yucca until it looks like dough, around 1-2 minutes)
Step 2
In a large bowl, using hands combine processed yucca, egg yolk, salt and cilantro until it turns a very delicate dough that is soft, smooth and a little sticky
Step 3
Cut the dough into pieces about the size of a lemon
Using palms of hands, roll the pieces of dough, one by one, on a floured (tapioca flour) surface until they form a rope shape, ¾ inch in diameter
With a knife cut into small pieces, reserve
Step 4
Place a medium pot over medium heat
Add the water and bring to a boil
Carefully drop into the boiling water1/3 of the gnocchi, cook until they come to the surface, for 3-5 minutes
Drain the gnocchi and place in a serve dish as wanted
Repeat this same procedure until all the gnocchi is cooked, reserve and keep warm
Step 5
Over medium heat, place a small pot with ghee until it melts, 1-2 minutes
Pour the melted ghee over the gnocchi
Top with parmesan cheese
Serve immediately