Brazilian recipe
Green Corn Gnocchi (Nhoque de milho verde)
This green corn gnocchi is a quintessential Brazilian dish, prized for its distinct homemade flavor and as a creative alternative to traditional potato-based gnocchi.
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Ingredients
6 ears of fresh sweet corn
3 cups milk
4 tablespoons all-purpose flour
1 egg yolk (membrane removed)
Grated Parmesan cheese
3 cups milk
4 tablespoons all-purpose flour
1 egg yolk (membrane removed)
Grated Parmesan cheese
Where to find ingredients
You can find fresh sweet corn at local municipal markets or vegetable stalls. All-purpose flour, milk, and eggs are available at any local grocery store or supermarket. Parmesan cheese can be found in the dairy aisle.
Preparation method
- Thoroughly wash the corn cobs and remove all the silk.
- Cut the kernels off the cobs using a sharp knife and set aside in a bowl.
- Place the corn kernels and the milk into a blender.
- Blend the mixture until smooth.
- Add the all-purpose flour to the blender.
- Blend once more to incorporate the flour thoroughly.
- Pass the mixture through a fine-mesh sieve to remove the solids and husks.
- Transfer the liquid to a saucepan and place over low heat.
- Stir constantly until thickened to prevent lumps from forming in the dough.
- Transfer the cream to a heatproof dish and allow it to cool completely.
- Mix the egg yolk into the cooled dough base.
- Work the dough with your hands lightly dusted with all-purpose flour.
- Shape the dough into long cylinders on a surface lightly dusted with flour.
- Cut the cylinders into small pieces, the size of traditional gnocchi.
- Boil the pieces in a pot of salted water until they rise to the surface.
- Remove the gnocchi from the water and place them in a baking dish.
- Cover with your choice of sauce.
- Finish by sprinkling the grated Parmesan cheese over the top.
- Bake briefly, just until the cheese is melted and golden brown.
Observations
This recipe utilizes fresh sweet corn to create a remarkably light and flavorful dough. The secret lies in consistent stirring while cooking the base to achieve the ideal texture before shaping and finishing it in the oven.
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