Brazilian recipe
Homemade Rice Gnocchi (Nhoque de arroz)
A clever and comforting twist on classic Italian pasta, this rice gnocchi uses simple pantry staples to create a soft, delicate texture that pairs beautifully with your favourite sauce.
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Ingredients
1/2 cup raw white rice
1 large egg
1 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh coriander (cilantro), finely chopped
1/2 tbsp fresh chives, finely chopped
1 1/2 cups plain flour
Sea salt, to taste
Water, as needed for boiling rice
8 tbsp vegetable oil (divided for boiling water and optional sautéing)
1 large egg
1 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh coriander (cilantro), finely chopped
1/2 tbsp fresh chives, finely chopped
1 1/2 cups plain flour
Sea salt, to taste
Water, as needed for boiling rice
8 tbsp vegetable oil (divided for boiling water and optional sautéing)
Where to find ingredients
You will find all ingredients at local supermarkets in the fresh produce and pantry aisles. Ensure you use plain (all-purpose) flour rather than self-raising for the correct texture. Use high-quality fresh herbs from the greengrocer section for the best flavour profile.
Preparation method
- Boil the rice in salted water until it is very soft and overcooked.
- Drain any excess water thoroughly.
- Place the cooked rice, egg, parsley, coriander, and chives into a food processor or blender and blitz until smooth.
- Transfer the mixture into a saucepan.
- Gradually fold in the plain flour, stirring constantly.
- Place the pan over low heat and stir continuously until the dough thickens, pulls away from the sides of the pan, and forms a cohesive ball.
- Season with salt to your preference.
- Remove the dough from the heat and let it cool slightly until it is comfortable to handle.
- On a clean, lightly floured work surface, roll the dough into long ropes about 2cm in diameter.
- Slice the ropes into 2cm pieces to create the individual gnocchi.
- Bring a large pot of salted water to a rolling boil and add 4 tablespoons of the vegetable oil.
- Drop the gnocchi into the boiling water in small batches to prevent them from sticking together.
- Once the gnocchi float to the surface, they are cooked.
- Remove with a slotted spoon; they can be served immediately with sauce or lightly pan-fried in the remaining oil for a crispy exterior.
Observations
Rice gnocchi is a creative variation on traditional pasta, adapted here with a foundation of cooked rice. This homemade recipe is an excellent choice for those looking to experiment with different textures while keeping the preparation straightforward. By blending cooked rice with egg, fresh herbs, and plain flour, you achieve soft, pillowy dumplings that offer a unique profile, perfect for soaking up a rich tomato sugo or a light butter and herb emulsion.
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