Brazilian recipe
Sweet Corn Gnocchi (Nhoque de milho verde)
This sweet corn gnocchi is a Brazilian staple, prized for its distinctively rustic, farm-fresh flavor and as a creative twist on the traditional potato gnocchi.
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Ingredients
6 ears of fresh corn
3 cups whole milk
4 tablespoons all-purpose flour
1 egg yolk (membrane removed)
Grated Parmesan cheese
3 cups whole milk
4 tablespoons all-purpose flour
1 egg yolk (membrane removed)
Grated Parmesan cheese
Where to find ingredients
Find fresh corn in the produce section of your local grocery store or at farmer's markets during the harvest season. For the Parmesan, select a high-quality aged block to grate fresh, which provides better flavor than pre-shredded alternatives.
Preparation method
- Thoroughly wash the corn cobs and remove all the silk.
- Use a sharp knife to cut the kernels off the cobs and place them in a bowl.
- Combine the corn kernels and milk in a high-speed blender.
- Blend until smooth.
- Add the all-purpose flour to the blender.
- Pulse again until fully incorporated.
- Strain the mixture through a fine-mesh sieve to remove any fibrous pulp.
- Pour the strained liquid into a heavy-bottomed pot and set over low heat.
- Stir constantly to thicken the base and prevent any lumps from forming.
- Transfer the mixture to a heatproof dish and let it cool completely.
- Stir the egg yolk into the cooled corn base.
- Knead the dough with hands lightly dusted in all-purpose flour.
- Roll the dough into long cylinders on a surface lightly floured with all-purpose flour.
- Cut the cylinders into small, bite-sized pieces, typical of traditional gnocchi.
- Drop the pieces into boiling water and cook until they float to the surface.
- Remove the gnocchi with a slotted spoon and transfer to a baking dish.
- Top with your preferred sauce.
- Sprinkle with the grated Parmesan cheese.
- Place in the oven just long enough to brown the top and create a golden gratin finish.
Observations
This recipe relies on fresh corn kernels to achieve a light, velvety texture. The key is to stir the base continuously over the heat until it reaches the perfect consistency, allowing it to cool properly before you shape and finish it under the broiler.
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