Brazilian recipe
Fresh Sweet Corn Gnocchi (Nhoque de milho verde)
This sweet corn gnocchi is a cherished Brazilian delicacy, prized for its distinct homemade flavor and as a delightful alternative to traditional potato-based gnocchi.
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Ingredients
6 ears of fresh corn
3 cups milk
4 tablespoons all-purpose wheat flour
1 egg yolk (membrane removed)
Grated Parmesan cheese
3 cups milk
4 tablespoons all-purpose wheat flour
1 egg yolk (membrane removed)
Grated Parmesan cheese
Where to find ingredients
You can find fresh corn, milk, flour, eggs, and Parmesan at local supermarkets or grocery stores in Gaborone and across Botswana. Choose tender ears of corn from the fresh produce section for the best texture. If you cannot find fresh corn, you may use high-quality canned corn as a substitute, though it will alter the original flavor profile.
Preparation method
- Thoroughly wash the corn cobs and remove all the silk.
- Carefully cut the kernels off the cobs using a sharp knife and set them aside in a bowl.
- Place the corn kernels and the milk into a blender.
- Blend the mixture thoroughly until smooth.
- Add the all-purpose flour to the blender.
- Blend again to ensure the flour is fully incorporated.
- Pass the mixture through a fine-mesh sieve to remove the coarse pulp.
- Transfer the liquid to a saucepan and place over low heat.
- Stir constantly until the mixture thickens, ensuring no lumps form.
- Pour the cream into a baking dish and let it cool completely.
- Gently mix the egg yolk into the cooled dough.
- Knead the dough with hands lightly greased with flour.
- Roll the dough into long cylinders on a surface dusted with flour.
- Cut the cylinders into small pieces, consistent with the size of traditional gnocchi.
- Cook the pieces in boiling water until they float to the surface.
- Remove the gnocchi from the water and place them in a serving tray.
- Cover with your choice of sauce.
- Finish by sprinkling grated Parmesan cheese over the top.
- Bake briefly until perfectly golden and gratinéed.
Observations
This recipe uses fresh corn on the cob to create a light and tasty dough. The secret lies in the constant stirring during cooking to achieve the perfect texture before shaping and finishing it in the oven.
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