Brazilian recipe
Fresh Sweetcorn Gnocchi (Nhoque de milho verde)
This dish is a classic from Brazil, celebrated for its distinctively rustic flavour and as a delightful alternative to traditional potato gnocchi.
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Ingredients
6 sweetcorn cobs
3 cups milk
4 tbsp plain flour
1 egg yolk (membrane removed)
Grated Parmesan cheese
3 cups milk
4 tbsp plain flour
1 egg yolk (membrane removed)
Grated Parmesan cheese
Where to find ingredients
You can find fresh sweetcorn at your local greengrocers or supermarket produce aisle during the summer months. For the rest of the ingredients, standard staples available at any Irish supermarket are sufficient. Parmesan cheese should be sourced from the deli or cheese section for better flavour.
Preparation method
- Thoroughly wash the corn cobs and remove all the silk.
- Slice the kernels off the cobs with a sharp knife and set them aside in a bowl.
- Place the corn kernels and the milk into a blender.
- Blitz the mixture thoroughly.
- Add the plain flour to the blender.
- Pulse again to fully incorporate the flour.
- Pass the mixture through a fine-mesh sieve to remove the fibre pulp.
- Transfer the liquid to a saucepan and place over a low heat.
- Stir continuously until it thickens to ensure the dough remains smooth and lump-free.
- Transfer the cream to a shallow dish and allow it to cool down completely.
- Fold the egg yolk into the cooled dough.
- Knead the dough briefly with hands dusted in flour.
- Roll the dough into long cylinders on a surface lightly dusted with flour.
- Cut the cylinders into small, bite-sized pieces, following the traditional gnocchi shape.
- Boil the pieces in salted water until they float to the surface.
- Remove the gnocchi from the water and place them into an ovenproof dish.
- Cover with your chosen sauce.
- Finish by sprinkling the Parmesan cheese over the top.
- Bake in the oven just until the cheese is golden and bubbling.
Observations
This recipe uses fresh corn to craft a light and delectable pasta. The secret lies in the constant stirring to achieve the perfect consistency before you shape the dough and finish it off in the oven.
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